Burmese-Style Pork Curry with Fresh Ginger | Main | Roasted Red Lentil Soup

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Pumpkin & Salsa Soup
Oct 1st, 2004

Here's another version of a squash soup - this one made pretty much entirely out of cans! I made pumpkin muffins for a pumpkin carving party and had some canned pumpkin puree left (not the sweetened kind for pies, just the plain stuff). So I put the pumpkin puree in a soup pot with some chicken broth, cumin, and some salsa. I cooked it all until the flavors seemed to have melded, and then added some non-fat evaporated milk that was also left over from the muffins. This is a fairly effective substitute for cream. You may or may not need to add salt at this point, depends on how salty your broth was.

That's it! Serve with crusty bread and maybe some grated cheese (cheddar or jalapeno jack would be good) to sprinkle on top of the soup.


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© 2006, Kimberly Cooperrider | kymmco@excite.com