Saturday, January 26, 2013

Creamy Pumpkin Soup

I was blessed with an invitation to Christmas dinner with Marsha Davis. She served this Pumpkin Soup and it was incredible. She gave me permission to post here on my blog..enjoy!

CREAMY PUMPKIN SOUP   from Anissa via Marsha Davis

4 Tblsp. butter (1/2 stick)
1 large onion, chopped (1 cup)
2 celery ribs, sliced (1/2 cup)
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. ground pepper
4 cups chicken broth (vegetarians substitute  with Vegetable broth)
One 16 oz. can solid pack pumpkin
1 cup half and half
soft pretzels - you can buy them frozen then heat

Melt the butter in a large pan over medium high heat. When hot, add the onion, celery, and garlic and cook, stirring frequently, until
softened. Stir in the salt and pepper and cook for 1 minute more.
Stir in the broth and continue to cook over medium high heat,
uncovered, for 15 minutes. Stir in the pumpkin and half and half.

Pour into a food processor or blender and process until smooth. If
using a blender, the mixture will have to be blended in two or three
batches. Return the soup to the pan and cook over medium heat,
stirring, until heated through. May be made ahead up to this point
and reheated.make the pretzels and serve with soup

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