- 2 tbspns butter
- 1 cup chopped celery
- 1/2 cup chopped onion
- 20 oz chicken broth, homemade or 1 10-oz cans
- 1 16-oz can Libby's solid pack pumpkin
- 2 tbspns chopped green chilies
- 2 eggs, slightly beaten
- 1 cup half-and-half
- 8 oz shredded sharp cheddar cheese
- 1-1/2 tspns ground cumin
- 1 tspn salt
- Dash of pepper
In a 3-quart saucepan, saute celery and onion in butter. Add broth, and bring to a boil. Reduce heat to a simmer.
Add pumpkin, chilies, and seasonings. Stir with a wire whisk until well-blended. Remove 1/2 pumpkin mixture, gradually add to eggs, stirring constantly. Gradually add egg mixture back into soup, stirring constantly.
Cook over low heat for 5 minutes. Add half-and-half and shredded cheese. Heat thoroughly but do not boil.
Garnish with coarsely chopped tomato, and serve with corn chips. Yields 6 servings.
More "Lost" Soup RecipesPotato Chowder with Bacon (1911)
Classic Ham Bone Soup with Vegetables, Cream (1948)
Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)