Pumpkin Soup 2 from Healthy Diabetic Recipes

Pumpkin Soup 2 Recipe

Recipe Ingredients:

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2 can Pumpkin, 16 oz cans
1/4 tsp Allspice
1/2 tsp Ground nutmeg
1/2 tsp Cinnamon
10 cup Chicken broth
2 tbsp Butter or margarine
1 cup Yellow onions, chopped
1 cup Leeks, cleaned, sliced
Salt and white pepper - to taste --GARNISH---
Sour cream - use low-fat
Nutmeg
Chives

Recipe Instructions:

SOURCE: The Peach Tree Tea Room, Fredericksburg, Texas
In a large stock pot, combine pumpkin, allspice, nutmeg, cinnamon and
broth. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
In a separate saucepan, melt the butter or margarine over medium heat.
Saute the onion and leeks until golden, about 6-8 minutes. Stir into the
pumpkin mixture and heat for several minutes, stirring constantly. Taste
for salt and white pepper. Serve very hot with a dollop of sour cream on
top and a pinch of nutmeg and chopped green onion tops.
NOTE: This soup should be a little spicy. If the soup is too thick,
thin it with additional broth.

Servings: 12

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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