Gingersnap Pumpkin Soup
From dmajor 14 years agoIngredients
- 1/2 white onion, chopped fine shopping list
- 3 to 4 cloves of garlic shopping list
- 1 stick of butter shopping list
- 3 slices precooked bacon, cut into small pieces shopping list
- 32 oz. carton of chicken broth shopping list
- 1 pint carton of half and half shopping list
- 1 (15 oz) can solid pumpkin shopping list
- 2 stalks celery, chopped shopping list
- 1/4 green bell pepper, chopped shopping list
- 1 teaspoon curry powder(mild) shopping list
- 1/2 to 1 teaspoon coriander shopping list
- 6 to 8 gingersnaps(I use Nabisco) shopping list
- creole spice to taste shopping list
How to make it
- Saute onion, bell pepper, garlic, and celery in butter over med heat until tender(about 2 to 3 minutes)
- Add bacon and broth and bring to a low boil.
- Cook 3 to 4 minutes.
- Whisk in gingersnaps.
- Working in two batches, Pour 1/2 of the mixture in blender and blend until smooth on puree setting.
- Return to pot and add spices and half and half.
- Continue to cook over low to med heat for 2 to 3 minutes.
- Adjust seasoning if needed or to taste.
- For a spicier version, just add more creole spice.
- Top with croutons or additional crisp bacon pieces if desired.
People Who Like This Dish 4
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- crabhappychick Pittsburgh, PA
- dmajor Slidell, LA
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The Rating
Reviewed by 4 people-
Almost pumpkin season....and a new recipe to kick it off with. Thanks!
crabhappychick in Pittsburgh loved it -
Loving this!!
wynnebaer in Dunnellon loved it -
oh yummmmm i love this one thank you so much for sharing it
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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