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Kevin's Pumpkin Soup from the Grand Canyon

  • 6servings
  • 55minutes
  • 186calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, D, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or 1/4 cup margarine

  2. 1 small onion , chopped

  3. 2 garlic cloves , finely chopped

  4. 2 teaspoons brown sugar , packed

  5. 1 (14 1/2 ounce) can chicken broth

  6. 1/2 cup water

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon white pepper

  9. 1 (15 ounce) can pumpkin

  10. 1 (12 ounce) can evaporated milk

  11. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Melt the butter in large saucepan over medium heat.

  2. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.

  3. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

  4. Reduce heat to low; cook, stirring occasionally, for 20 minutes.

  5. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.

  6. Remove from heat.

  7. TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

  8. Makes 6 servings.

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