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.

Ingredients

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.

NOTE:

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

-- Rox

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