| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"I like to serve this on Thanksgiving as a first course. Sometimes I add a dash of nutmeg to the recipe. Delicious!" - Submitted by Carol O'Brien of Thomaston, Connecticut USA

Pumpkin Soup

1 small onion, minced
1 garlic clove, minced
3 tablespoons butter
1 1/2 pounds pumpkin puree
1 (14 ounce) can chicken broth
2/3 cup water
1/2 cup half-and-half
1/4 teaspoon white pepper
Fresh parsley for garnish

1. In medium saucepan over medium heat melt butter and add onion and garlic cooking until translucent.
2. Add remaining ingredients except for half-and-half and simmer for 20 minutes. Stir in half-and-half until heated.
3. Garnish each bowl with fresh parsley.

Makes 6 servings.