New Mexico Pumpkin Soup (1984)

• 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 Recipes

Potato 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)