Updated Tuesday, April 1st, 2008
Yield: Serves 8
This pumpkin potato soup is perfect with Thanksgiving dinner because it isn't sweet and won't destroy the appetite. The potatoes add body, the chicken broth complements the pumpkin, and the spices give extra flavor.
In separate pans, cook pumpkin and potatoes in water until done. Drain and place in food processor. Add some chicken broth and process 30-45 seconds. Transfer to large saucepan and add all remaining ingredients except paprika. Simmer 5 minutes and garnish with a dash of paprika. Serve with crackers.
In this issue: Summer Off the Beaten Path
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