Santa Fe Pumpkin Soup:

---------- Recipe via Meal-Master (tm) v8.04

Title: Santa Fe Pumpkin Soup:
Categories: Soups, Tex-mex
Yield: 8 servings

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 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
& saute 2 min. longer. Add remaining ingrediants(except sour cream &
cilantro). Cook until heated through.To serve,top each bowl of soup with
dollop of sour cream & cilantro leaves. Makes 8 cups of soup.

*Note:May substitute 1 med. red bell peppper;charred over gas
flame,peeled,seeded & minced.

Speedy (John) Gonzalez)!! Posted on PRODIGY, 2/92; formatted by Elaine
Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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