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Soups - Creamy Pumpkin Soup

  • 1/4 cup butter or margarine
  • 1 cup onions, chopped
  • 1/2 cup celery, thinly sliced
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 13/4 cups solid-pack pumpkin
  • 1 cup half-and-half

Melt butter in a large saucepan. Sauté onion, celery, and garlic until tender. Add salt and pepper; cook for one minute. Add broth; simmer, uncovered, for 15 minutes. Stir in pumpkin and half-and-half; cook for five minutes. Pour into blender. Cover and blend until creamy. Serve warm.
Note: You can garnish with your favorite toppings such as sour cream, chives, shredded cheese, green onions, or bacon bits.
Submitted By: Betty L. York
Pall Mall
Fentress Farmers Co-op
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