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Creamy Pumpkin Soup

Description: A perfect warmer upper for a late fall day. This hearty and creamy pumpkin soup recipe will certainly warm you up.

Number of Servings: Six


16 ounces Pumpkin(canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or Diced)                         
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
4 teaspoons Artificial Bacon Bits

Preparation Directions:

  1. In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.
  2. Simmer uncovered for ten to fifteen minutes until carrots are soft.
  3. Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
  4. Return to pot.
  5. Add pumpkin and half and half.
  6. Simmer uncovered for 10 minutes.
  7. Pour into soup crocks or soup bowls.
  8. Top with sour cream and artificial bacon bits.

Serving Tips and Suggestions:
  • Experiment with adding other vegetables like celery.

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