Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .
~In the south and around the world.
We are ready for our little goblins to visit tonight. This will be the perfect night for a pot of warm soup. A friend sent her favorite pumpkin soup recipe, I will share it with you. It uses canned pumpkin and is quick and easy...which is good. This witch has better things to do tonight than stand over a hot stove, stirring a temperamental soup!
Pumpkin Soup1 Tbs chopped green onions
2 Tbs butter
1 16oz can Pure Pumpkin
1 cup water
1 Tbs brown sugar
½ tsp cinnamon
Pinch of nutmeg
2 chicken bullion cubes
2 cups cream (whole milk will make a lighter soup)
Salt &Pepper to taste
Sauté onion until tender. Stir in pumpkin, add water, spices, and bullion. Bring to a boil and simmer 5 minutes. Add cream and heat through... do not boil. Garnish with a dollop of sour cream and a sprig of mint.
Y'all enjoy!
Sandi
2 comments:
Thanks Diane- I'm glad to know other Southern cooks are stopping by!
Sandi
can't really call myself a southern cook (southern arizona maybe) but i have put the time in line for a meal a K-Paul's, as a musician i've played tipitina's more'n oncet. here' a little play on pumpkin which always gets me oohs and ahhs. pumpkin gingerbread trifle
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