Ingredients
- 2 cups chopped onion
- 3/4 cup green onion slices
- 1/4 cup butter or margarine
- 3 cans (10-3/4 oz each) chicken broth
- 1 can (16 oz) Libby's solid pack pumpkin
- 1/4 cup chopped parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 cups half-and-half
Directions
In large saucepan, sauti onion and green onion in butter. Stir in broth, pumpkin, parsley, bay leaf, salt, curry powder, nutmeg and pepper. Bring to boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Remove bay leaf. Transfer soup in 2 cup portions to blender container or food processor. Cover; blend at medium speed until smooth. repeat with remaining soup. Return to saucepan; stir in half and half. Heat thoroughly.
Yields 8 cups or 6 to 8 servings. This doubles or triples easily.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Creamy Garden Soup