Pumpkin Soup

Pumpkin Soup

2 bacon strips, cut in pieces
1 medium onion, chopped
1/2 tsp. Garlic powder or 1 garlic clove, minced
6 cups boiling water
6 chicken bouillon cubes
1 can pumpkin 29 oz.
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 cup half & half
1 cup shredded cheddar cheese
2 Tbs. fresh or dried parsley

Cook bacon in frying pan until crisp. Drain fat, but save 1 Tbs. drippings. Fry onion until yellow and slightly translucent. Add minced garlic or garlic powder and cook one minute more. Add broth made with bouillon cubes and 6 cups water, pumpkin, salt, nutmeg and pepper. Bring to a boil, then simmer for 10 minutes. Makes nine servings. Reheats well.


About carolynrae1

Carolyn Rae (a/k/a Carolyn Rae Williamson) - Her passion is writing romantic suspense and delving into the minds of stalkers, bombers and terrorists that threaten the course of true love. She has several books published. Her latest is Just the Two of Us in the Barefoot Bay Kindle World. She has also written a Witness Protection Series, which includes Hiding from Love, Protected by Love, and Tempted by Love. She wrote the text of There IS Life After Lettuce (Eakin Press), a cookbook for heart patients and diabetics and has a master's degree in home economics. Whenever she tastes a delicious high calorie dish, she goes home to make a more healthy, but still tasty version. Her profile, travel, and cooking articles have appeared in the Fort Worth Star Telegram, The Dallas Morning News, Positive Parenting, AAA World, Hawaii and Alaska, and Romance Writer's Report.
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