Ingredients
| 2 |
onions, sliced |
| 1 |
cup carrots, sliced |
| 1 |
tbsp cilantro, fresh snipped |
| 2 |
tsp fresh ginger, grated |
| 1/2 |
tsp allspice, ground |
| 2 |
cloves garlic, minced |
| 2 |
tbsp butter |
| 14 |
oz chicken broth |
| 15 |
oz pumpkin |
| 1 |
c milk |
| 8 |
tbsp sour cream |
Directions
- in large saucepan, cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butte, covered, for 10 to 12 mintes or intil vegetables are tender, stiring once or twice.
- transfer vegie mixture to blender container or food processor bowl. add 1/2 cup chicken broth. cover and blend or process until nearly smooth.
- in the same saucepan, combine remaining 1 1/2 cups chicken broth, pumpkin and milk. stir in blended vegie mixture and heat through. top each serving with 2 tbsp sour cream and chives. also tastes great with shrimp!
Categories
Soup
|
