How To Make A Creamy Pumpkin Soup...

Delicious Cream of Pumpkin Soup

2 teaspoons olive oil

1/2 cup minced onion

1 teaspoon minced garlic

1 can unsweetened pumpkin puree

1 can evaporated milk

3/4 teaspoon salt

1/2 teaspoon white black pepper

2 teaspoon chicken boullion

Garnish; Parmesan cheese

Croutons

Sour cream

Directions;

Heat oil in a heavy stock pan over medium heat, so it does not burn.

Add onion and garlic, and cook, stirring occasionally,

 until onion is tender, about 7 minutes.

Add pumpkin puree, evaporated milk, salt, and pepper.

Bring to a boil, Reduce heat to low, cover and cook 5 minutes

to blend flavors.

Place in a lovely soup bowl;

Garnish with parmesan cheese and croutons.

I prefer my own homemade croutons made from French bread.

Drizzle with some sour cream.

Eat and Enjoy

I make this soup almost every Fall Season!

It is rich and very elegant...

This is one of those all time keepers for a homemade soup!

Blessings, Roxy