BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 27 2010

Creamy Pumpkin Soup

16 ounces Pumpkin(canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or Diced)
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
4 teaspoons Bacon Bits

In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for ten to fifteen minutes until carrots are soft.

Optional: Put vegetable and broth into a food processor or blender and blend until smooth.

Return to pot.

Add pumpkin and half and half.

Simmer uncovered for 10 minutes.

Pour into soup crocks or soup bowls.

Top with sour cream and bacon bits.