Pumpkin and Chili Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

Pumpkin and Chili Soup Recipe

Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley

 

Chop the bacon.  Remove the seeds from the chilies and mince the flesh.  Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp.  Add onions and sauté for about 5 minutes.  Add the pumpkin, chilies, cumin and broth.  Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley.  Make sure the soup is warmed through but not boiling when you add them.

4-6 servings

 

(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)