{soups-salads-and-salad-dressings} Pumpkin Vegetable Soup

 

Pumpkin Vegetable Soup

"Tastes of the South," Stringer Maroon Pride High School Band, MS


1 large onion, chopped
2 Tbsp. butter
8 (10-oz.) cans chicken broth
1 large potato, diced
1 cup frozen lima beans
1 cup whole kernel corn
2 medium carrots, sliced
1 (16-oz.) can red kidney beans
1 (16-oz.) can pumpkin
Salt, pepper to taste
Garlic to taste
1/2 pint half-and-half
Chicken, cooked and chopped

Saute onion in butter. Add broth and vegetables. Cook until vegetables are tender. Add beans, pumpkin and half-and-half. Add chicken.

from the Nov. 2010 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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