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Recipe Summary

Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop first 5 ingredients, and mince garlic cloves.

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  • 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.

  • 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.

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

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