PUMPKIN SOUP 2
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 8-9 servings
Prep Time: 10-15 minutes
Cooking Time: 20 minutes
Ingredients
• 1 large onion, chopped
• 3/4 tsp. cumin
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 2 chicken bouillon cubes
• 1 3/4 cups water
• 29-oz. can pumpkin
• 2 cups milk
• 1 Tbsp. honey
• 1 tsp. salt
• 2 Tbsp. butter or margarine
• shake of Tabasco
• shake of liquid smoke
Directions
1. In large saucepan, saute onion in oil until soft. Stir in cumin, cinnamon, and ginger, and continue heating until spices are fragrant.
2. In a small saucepan, heat the water to boiling. Add bouillon cubes and stir until dissolved. Add to saucepan.
3. Add pumpkin and simmer mixture for 10-15 minutes. Remove from heat.
4. Stir in milk, honey, salt, butter, Tabasco, and liquid smoke.
5. When mixture has cooled to room temperature, puree in blender, 2 cups at a time.
6. Reheat before serving.
Sara Harter Fredette, Goshen, IN
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