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