INGREDIENTS
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MAKE IT
Step 1
Heat oil in large saucepan over medium-high heat. Add onion and green onions; cook, stirring occasionally, for 5 to 7 minutes or until tender. Add tomatoes; cook for an additional minute.
Step 2
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk, salt and pepper. Remove soup from heat; cool for 15 minutes. Carefully transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.
Step 3
Pour soup into large bowl; cover. Refrigerate for at least 4 hours. Spoon into bowls. Top each with a dollop of Media Crema and sprinkle of paprika, if desired.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
