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TAILGATE PUMPKIN SOUP 2 Tbsp. butter or margarine 1/2 c. finely chopped onion 1/2 c. chopped celery 3 c. chicken broth 1 c. canned pumpkin 1/2 c. white wine 1 tsp. sugar 3/4 tsp. salt 1/4 tsp. cinnamon 1/8 tsp. allspice In medium saucepan, melt butter or margarine. Add onion and celery and saute until tender, about 3 minutes. Add remaining ingredients. Simmer, uncovered, stirring occasional- ly for 30 minutes. Pour half the soup into blender container, puree until smooth. Puree remaining soup. Serve hot or cover and refrigerate to serve cold. (May be prepared in advance to this point. Cover and refrigerate up to 24 hours. To serve hot, cook over medium heat until heated through, stirring occasionally.) Makes 4 1/2 cups or 8 servings. About 65 calories per serving. For picnic: Pour hot soup into thermos container for tailgate picnic. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |