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Yield
Makes 10 cups

How to Make It

Step 1

Chop first 5 ingredients, and mince garlic cloves.

Step 2

Bring chopped vegetables, minced garlic, 5 cups water, and next 5 ingredients to a boil in a large Dutch oven over medium heat; cover, reduce heat, and simmer mixture for 2 hours. Remove and discard chicken wings. Stir in Pumpkin Puree.

Step 3

Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Cool. Chill up to 5 days, or freeze up to 3 months.

Step 4

*2 cups canned pumpkin may be substituted for Pumpkin Puree.

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