Karen Pramme - 2006 |
Easy to Double and Freezes well in Zip lock Bags | |||
| PUMPKIN SOUP | ||||
| 4 | T | Butter | > | Mince Onions including Green Onion tops (remember Trader Joe's short cut). Saute Onions. |
| 4 | Green Onions (minced) | |||
| 1 | Onion (minced) | |||
| 2 | T | Flour | > | Stir in Flour. Cook 3 min. |
| 2 | C | Chicken Stock(2 14oz cans) | > | Slowly add Chicken Stock. |
| 3 | C | Pumpkin or Pumpkin Pie mix (my preference is the mix) | > | Gradually add remaining ingredients hold dairy till last. |
| ½ | tsp | Salt | ||
| 1 | tsp | Nutmeg | ||
| ¼ | tsp | Pepper | ||
| ¾ | C | Half and Half or Milk | > | Add Milk. Heat through. DO NOT BOIL! |