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Thursday, November 21, 2013

  Pumpkin Soup
                       by Jay Andrus

1  Tbs. butter
1  Large onion, chopped
3 Stalks celery and leaves, chopped
2 Large potatoes, peeled and chopped
2 ½ Cups chicken stock (broth)
1 ½ Cups milk
1  15 oz. Can of Pumpkin
1 Cup cooked kidney beans
1 Tbs. sugar
Garlic salt, pepper, and seasoning
Prepare vegetables and sauté in
butter in frying pan. Pour stock
in with vegetables and cook until
tender. Add pumpkin and bring to
a boil.. Liquidize the soup, return
to the pan and add the milk, kidney
beans, and sugar. Reheat without
boiling, and season with garlic salt,
pepper and seasoning salt. Garnish
as desired.  Serves 4 - 6      

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