1 sweet onion, cut into big chunks
3 H-E-B Ready, Fresh, Go! Garlic Cloves
2 carrots, peeled and cut into 1-inch pieces
1 celery ribs, cut into 1-inch pieces
¼ c. H-E-B Light Olive Oil
1 bay leave
1 tsp. rubbed sage
½ - 1 tsp. crushed red pepper (optional)
1 can (15 oz.) Hill Country Fare Solid Pumpkin
1 box (32 oz.) Central Market Chicken Broth, regular or low sodium
⅓ c. H-E-B Sour Cream for garnish
Combine the onion chunks, garlic, cut carrot, and celery in a food processor bowl. Process
the vegetables to a chunky texture.
Heat a large heavy soup pot over Medium heat for 3 minutes. Add olive oil and chunky veget
ables and stir fry until onion is clear (about 6 minutes). Add bay leaves, sage, crushed r
ed pepper, pumpkin, and chicken broth to onion mixture. Bring mixture to a boil and reduce
heat to Medium. Cover and cook pumpkin soup for 20 minutes until vegetables are tender.
Remove bay and sage leaves from soup and divide into 2 parts. Puree each portion of pumpki
n soup in food processor until smooth. Pour pureed soup back into soup pot and keep warm o
n Medium Low until ready to serve. Season to taste with salt and fresh cracked black peppe
r. Serve soup in bowls and garnish with sour cream if desired.
No Nutritional Information Available
My H-E-B Texas Life Magazine