Southwestern Pumpkin Soup

Southwestern Pumpkin Soup
Yield:
24 (1 cup) servings of soup

Ingredients

Ingredients Weights Measures
Philadelphia Brick Cream Cheese, cubed 2 lb. [1 kg] 4 cups [1 L]
chicken broth, divided 6 lb. [2.7 kg] 12 cups [3 L]
Canned pumpkin 6 1/2 lb. [3 kg] 12 cups [3 L]
ground cumin - [4 g] 2 tsp. [10 mL]
garlic powder - [4 g] 2 tsp. [10 mL]
crushed red pepper - [1 g] 1 tsp. [5 mL]
Philadelphia Brick Cream Cheese, cubed 8 oz. [250 g] 1 cup [250 mL]
chicken broth, divided 1 1/2 lb. [750 g] 3 cups [750 mL]
Canned pumpkin 14 oz. [420 g] 3 cups [750 mL]
ground cumin - [1 g] 1/2 tsp. [2 mL]
garlic powder - [1 g] 1/2 tsp. [2 mL]
crushed red pepper - 1/4 tsp. [1 mL]

Directions

Mix cream cheese and 2 cups of the broth (or 1/2 cup for trial recipe) in large saucepan. Cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk.

Add remaining broth, pumpkin and seasonings; mix well. Bring just to boil.

Kraft Kitchens Tips

Special Extra
Garnish each serving with chopped green chilies, fresh cilantro and dollop of sour cream.
Healthy Alternative
Substitute PHILADELPHIA Light Cream Cheese for PHILADELPHIA Cream Cheese.

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