Carrot Pumpkin Soup

[Guest guest]

Carrot Pumpkin Soup

 

8 Carrots, chopped

4 ribs of celery, chopped

5 Garlic, diced

2 T. cooking oil

 

Heat oil over high heat, in a large soup pot. Add the diced veggies and

saute about 5 - 7 minutes

 

Stir the following spices into the cooked veggies, before adding water and

pumpkin

1 t. Curry Powder

1 T. ground Cumin

1 t. Salt

5 c. Water

5 T. McKay's " Chicken " style seasoning (all vegetarian)

2 c. Pumpkin puree

 

Cook until tender.

 

1 8 oz. bar of Cream Cheese(use reduced fat, if you like)

 

In the bottom of your Vita Mix or blender, add the Cream Cheese. Ladle the

soup over it and blend until a smooth mixture.

[Guest guest]

I am going to make this to go with our Thanksgiving dinner. I also want to make

some to freeze for our National Guard families. What would be a good way to go

about freezing soups?

 

Jenn

 

wwjd <jtwigg wrote:

Carrot Pumpkin Soup

 

8 Carrots, chopped

4 ribs of celery, chopped

5 Garlic, diced

2 T. cooking oil

 

Heat oil over high heat, in a large soup pot. Add the diced veggies and

saute about 5 - 7 minutes

 

Stir the following spices into the cooked veggies, before adding water and

pumpkin

1 t. Curry Powder

1 T. ground Cumin

1 t. Salt

5 c. Water

5 T. McKay's " Chicken " style seasoning (all vegetarian)

2 c. Pumpkin puree

 

Cook until tender.

 

1 8 oz. bar of Cream Cheese(use reduced fat, if you like)

 

In the bottom of your Vita Mix or blender, add the Cream Cheese. Ladle the

soup over it and blend until a smooth mixture.

 

 

 

 

 

 

Have A Great Day, Jenn

http://www.momurl.com/surprizingtreats/

http://www.momurl.com/sweetscents/

http://www.momurl.com/divagifts4all/

http://www.momurl.com/delightfullkreations/

http://www.momurl.com/scentsoftreats/