2009 Pumpkin Style Soup

1 sm. Red onion (chopped)

1 sm. White onion (chopped)

½ c. Celery (chopped)

½  t. Garlic (Minced)

1 Green Bell Pepper (seeded and chopped)

3 c. Pumpkin (cut in about dice size)

3 c. Hy Vee Corn (frozen)

1 can Hy Vee Cream Style Corn ( 14 oz)

1 16 oz. Tomatoes (crushed and puree)

1 ½ c. firm Roma Tomatoes ( fresh and chopped)

4 c. Hy Vee Chicken Stock

1 lbs. Chicken Breast (cooked and chopped) *

¼ t. Restaurant Style Ground Pepper

3 c. of cooked of Wild Rice

Salt to taste

Spray a large soup pot with Pam.

Add onions, celery, garlic, green pepper, and pumpkin cook and stir until pumpkin is tender.  Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 minutes.  Add Chicken, salt and pepper. Simmer 5 minutes.

 * original recipe called for 1 pound poached white fish