Subj : Peppery Pumpkin Soup
To   : All
From : Ben Collver
Date : Fri May 24 2024 10:24:53

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peppery Pumpkin Soup
Categories: Soups
     Yield: 1 Batch

14 1/2 oz Can pumpkin puree (not
          - pumpkin pie filling)
    10 oz Chicken broth
   1/2 ts Salt
   1/2 ts Onion powder
   1/2 ts Garlic powder
   1/4 ts Ground nutmeg
   1/2 ts Pepper
    12 oz Can evaporated milk
          Sour cream
          Toasted pumpkin seeds
          - (optional)

 The recipe started from an American Heart Association cookbook. The
 first thing I noticed (and fixed) is it's not "peppery". I'd hardly
 call 1/8 ts of pepper enough to make anything "peppery". And oh so
 sorry but I had to add salt. It was extremely bland without salt.

 It's a nice quick fix soup, though.

 In a saucepan combine the pumpkin puree, chicken broth and other
 ingredients except sour cream and pumpkin seeds and cook until bubbly,
 about 10 minutes. Stir in the evaporated milk but do not bring to a
 boil. Heat through.

 Spoon into bowls and garnish with a dollop of sour cream and toasted
 pumpkin seeds.

 Recipe by jmcquown <[email protected]>

 Recipe FROM: <news:[email protected]>,
              <news:rec.food.cooking/1405480>

MMMMM

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