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Jan 14, 2010

Cheese-Pumpkin Soup


Ingredients
  • 1/2 cup sliced green onions with tops
  • 2 Tbs. butter or margarine
  • 2 Tbs. all-purpose flour
  • 1 tsp. seasoned salt
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 2 cups milk
  • 1 can (10-3/4 oz) chicken broth
  • 1 can (16 oz.) pumpkin
  • 1 1/2 cups shredded Cheddar cheese

Directions
  • In large, heavy saucepan, lightly saute green onions in the butter.
  • Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.
  • Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese, Stir until melted.
  • Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions.

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