A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
West Indian Pumpkin Soup
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- #30886
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup diced onion
3/4 cup water or stock
1/2 pound cooked pumpkin
1 cup stock
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup diced onion
3/4 cup water or stock
directions
Puree celery, carrots and onion in a food processor while gradually adding water or stock.
Pour puree into a large saucepan. Blend in the pumpkin, stock, pepper, and thyme.
Bring to boil. Reduce heat. Cover and simmer for about 1 hour and 15 minutes, stirring occasionally. May be thinned to desired consistency with water.
added by
amandarfr
nutrition data
92 calories, 1 grams fat, 21 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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