Pumpkin Soup

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Pumpkin Soup

You asked for it, you got it:
I use my 10-quart aluminum stock pot, and I make a *lot* of this soup at one time, so revise accordingly.

  • Two large cans pumpkin (or 4 small ones, if you count "small" as the size of soup cans)
  • Two small cans of broth (chicken or beef, your call, and yes you can substitute bouillon cubes or whatever)
  • One brick of cream cheese
  • One tub of sour cream (you get to pick what size)
  • Add whatever seasonings call to you at the time. Mrs. Dash is nice, some fresh or dried herbs, whatever.

None of this really needs "cooking", so it's just a question of "warming up" and "marrying the flavors". ("Do you, Pumpkin, take this Sour Cream to be your lawfully wedded dairy product, to have and to hold in richness and salt...") It works great in a crockpot. I like to make a nice swirl of sour cream on the top, for visual appeal. Well, that and I like to get a big mouthful of it.

Linda
(6/14/01)

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