I know it's still summer, but I was going through my recipes and I absolutely love this one for Fall. It's so delicious and would be perfect for Thanksgiving.
Pumpkin Soup
Estimated Times:
Preparation - 10 min | Cooking - 20 min | Yields - 6
Ingredients
2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 oz.) 100% Pure Pumpkin, not pumpkin pie filling
1 can (12 fl. oz.) Evaporated Milk
Directions
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in salt and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
