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Pumpkin Soup
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Yields 5 | |
1/4 cup | butter |
1 clove | garlic crushed |
1 small | onion chopped |
2 tsp | brown sugar packed |
1 can (14.5 oz) | chicken broth |
1/2 cup | water |
1/2 tsp | salt |
1/4 tsp | black pepper |
1 can (15 oz) | Libby's 100% pure pumpkin |
1 can (12 oz) | carnation evaporated milk |
1/8 tsp | ground cinnamon |
1. Melt butter in saucepan over medium heat.
2. Add onion, garlic, sugar. Cook 1-2 min or until soft.
3. Add broth, water, salt and pepper. Bring to boil, stir occasionally.
4. Reduce heat to low, cook and stir 15 min.
5. Stir in pumpkin, evap milk and cinnamon.
6. Cook and stir for 5 min.
7. Remove from heat.
8. Transfer to blender. Blend until smooth.
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