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Kallee Krong- McCreery’s Recipes

Pumpkin Soup



Kallee is a cook, recipe writer, and a field editor of the Taste of Home family of magazines.

Her recipes have been featured in Sim­ple and Delicious, Country woman, and Taste of home magazines.

When we finally get a bit of cool weather, I began to crave soup.

This is a recipe I have served to many groups, including tea parties. It is unique, not at all what you may expect. I get a kick out of the folks that say they never tried it, wrinkle their nose…..and then come back for seconds!

This is a requested staple at my daughter’s pumpkin carving party every fall, and would be a great ad­dition to the Thanksgiving table. Sometimes I garnish the soup with croutons, or a small dollop of sour cream.

Pumpkin Soup

1/2 c butter
1 c chopped onion
1 clove garlic, crushed
2 celery stalks, sliced
-saute the above over medium heat till the onion is nearly caramelized, and celery is cooked.
1/2 tsp each -salt, dried basil, dried

1/4 tsp each pepper and paprika
-add seasoning to onion mixture and cook 2 min longer over low heat
4 c chicken broth
1 16 oz can pumpkin puree (not pie mix)
Place in a soup kettle, add onion mix­ture and simmer for 20 minutes.

Cool slightly and puree in a blender in batches, or use an immersion blender- till you achieve a creamy smooth texture (a few chunks of veggies are still nice)

Return to pot to warm, add:

1 c Half and Half (or whole milk will work)

-stir into pot just before serving and gently warm. Do not bring to a boil or the cream will separate. It will taste fine, but not look as nice.

*hint* next time you have left over French bread, cut it into cubes. Toss with a bit of olive oil and gar­lic salt. Put onto a cookie sheet in a low oven, about 300 degrees and bake till crisp. If you store your home made croutons in an airtight container they will last for weeks- ready for your soups and salads.

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