🫙 From the Spice Rack
Santa Fe Pumpkin Soup:
2 cl Garlic; minced 2 tb Wesson Oil 1 pk Roasted red peppers; minced* 32 oz Solid pack pumpkin -(not pie filling!) 28 oz Chicken broth 10 oz Enchilada Sauce 1 1/2 c Half & half; up...
maineasy
Ingredients7 items
Ingredients
- 2cl garlic; minced
- 2tbsp wesson oil
- 1package roasted red peppers; minced*
- 32ozsolid pack pumpkin
- 10ozenchilada sauce
- 11/2 c half & half; up to 2 cups
- 1/8tsp white pepper
Directions
- 1
2 cl Garlic
- 2
minced 2 tb Wesson Oil 1 pk Roasted red peppers
- 3
minced* 32 oz Solid pack pumpkin -(not pie filling!) 28 oz Chicken broth 10 oz Enchilada Sauce 1 1/2 c Half & half
- 4
up to 2 cups 1/8 ts White pepper Sour Cream Cilantro leaves In Dutch oven,saute garlic in hot oil until light golden brown.Add peppers & sau
- 5
Add remaining ingrediants(except sour cream & cilantro)
- 6
Cook until heated through.To serve,top each bowl of soup with dollop of sour cream & cilantro leaves
- 7
Makes 8 cups of soup
- 8
Note:May substitute 1 med