Pumpkin Pie Soup
Ingredients:
1 tablespoon butter or margarine
2 15oz cans pumpkin
3 1/2 cups (28oz) chicken broth
1 1/2 cups half-and-half,
1/4 cup maple syrup
4 teaspoons pumpkin pie spice mix – (8 tsp ground cinnamon, 2 tsp ground nutmeg, 2 tsp ground ginger, 2 tsp ground cloves. Store extra in airtight container.)
1/4 teaspoon salt
1 1/2 cups light brown sugar
Directions:
In a 3-quart saucepan melt butter over medium heat. Stir in pumpkin, broth, half-and-half, maple syrup, brown sugar, and pumpkin pie spice mix. Bring just to boiling. Serve with butter if desired.
Source:
Modified from the “Gingered Pumpkin Soup” recipe in the book “Anyone Can Cook” from Better Homes and Gardens.
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This entry was posted on Monday, February 9th, 2009 at 1:20 am and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.