---------- 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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