1 1-lb. can pumpkin
5 1/4 c. chicken stock (or 3 14oz. cans chicken broth)
1 c. scallions, greens included
2 c. half & half
salt and pepper to taste
A warm, savory soup for the harvest season.
You will need: a blender
In a blender, puree pumpkin, chicken stock, and scallions.
Then place in a stockpot or large saucepan and bring to a boil. Simmer 15 min. to allow flavors to blend. Then stir in half-and-half. Salt and pepper to taste.
For a silkier, richer soup, use cream instead of half-and-half. Or if you're watching your waistline (and who isn't!) try using milk for the half-and-half.
Submitted by Gretchen Grant Contributed on: and modified on Sunday April 6th, 2008