Cream of Pumpkin Soup

Recipe file created December 4, 1999.
I ended up with three rather large pumpkins one year. We ate alot of different pumpkin recipes that year. This made a good lunch with some fresh biscuits.


Melt margarine in soup pot. Add onion and cook until transparent. Add all other ingredients except cream and lemon juice. Put mixture into a blender and puree, if desired. Return to soup pot and bring to a boil. Slowly add cream, mixing constantly. Remove from heat, add lemon juice and serve.


If you have any leftover mashed potatoes, throw them in, too. Just don't add more potatoes than pumpkin.

-- Rox

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