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| | Cream of Pumpkin Soup 4 jalapeno peppers, seeded and minced
2 large red peppers, chopped
1 onion, chopped
2 teaspoons of ground cumin
2 tablespoons of butter or margarine
Two 15 ounce cans of pumpkin
Two 13 3/4 ounce cans of chicken broth
1 cup of heavy cream |
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In a saucepot over medium heat, cook the first four ingredients in hot butter for 10 minutes. Stir in the next two ingredients and 1 cup of water, bring to a boil. Reduce the heat, cover and simmer for 10 minutes. In blender, blend soup in batches until smooth. Return to saucepot and stir in heavy cream until smooth. Drizzle individual servings with sour cream and sprinkle with chives, if desired. Makes 12 servings |
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