Thursday, October 18, 2018

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)

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