We interrupt this week’s installment to bring you one of my favorite soup recipes… It’s a good time of the year for soup! I acquired this recipe from a Christmas Tree Farm/Gift Shop/Restaurant that I worked at YEARS ago, The Pine Tree Barn, located in Ohio. I worked in the restaurant part of the establishment which served only lunch 7 days a week. It was my first taste of “fancy cuisine”. There was always a soup, muffin, crepe and quiche of the day, and when they made Pumpkin Vegetable Soup I was in heaven. Funny side story… one time I was taking an order and the woman said she would have the “quickie” of the day (that’s how she pronounced “quiche”); I still laugh at that, bless her heart. I have fond memories of working there and made some really great friends, a few I still keep in touch with.
If you decide to try this recipe out, please let me know how you like it.
Pumpkin Vegetable Soup
1 large onion, chopped
2 tbsp butter
3 cups chicken broth
1 large potato, chopped
1 cup frozen lima beans
1 cup frozen corn
2 medium carrots, sliced
1 rib of celery, chopped
16 oz. can of Great Northern Beans, drained
16 oz. can of pumpkin
½ tsp salt
¼ tsp nutmeg
1/8 tsp pepper
13 oz. can of evaporated skim milk
In a 3-quart saucepan sauté onion in butter over medium heat. Add chicken broth and heat to a boil. Add potatoes, lima beans, corn, carrots, celery, and beans. Cook on low until veggies are tender (about 15 minutes). Add pumpkin, salt, pepper, nutmeg and bring to a boil. Reduce heat back to low and cook for 5 minutes. Stir in the evaporated skim milk and heat through.
Enjoy!!
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