Throw-It-Together Pumpkin, Veg, Meatball Soup - Creamed

In a Skillet:  (place lid slightly askew)

Tiny bit of onion, chopped (would have put a whole one if I had one), browned in olive oil - 3-4 minutes

Add to onion: 4 carrots, sliced very thin, cook 6-10 minutes

Add to carrots and onion:  1 pkg meatballs Adelle chicken and pineapple meatballs, brown meatballs in with the vegies - 10 minutes

Break up a pkg of frozen haricot vert, add to browned meatball mixture, cook 5 minutes

Add to meat and veg:  1 pkg frozen niblets corn (or 2 15-oz cans, drained)

In a 6-8 qt pan, on heavy trivet - med high heat. no lid until the end
Mix together in pan:

1 lg can pumpkin puree (plus about 1 cup of leftover, if convenient)

Milk - about 1 pint

Cream - about ⅔ cup

Stir until thoroughly mixed

Add 1-1/2 pints chicken broth, stir again

Throw entire contents of skillet in with the creamed pumpkin
Add: 1 tsp salt

smidge fresh ground pepper

¼ tsp cumin

½ tsp cayenne

When all combined, lower heat to “low”.   Place lid 1-in. askew on pan.  (Do not put it completely on the pan--will generate a lot of steam and make soup watery.)      

Stir up from the whole bottom every 10 minutes; if you do not have a heavy trivet, stir every 5 minutes and keep temperature extremely low to avoid sticking on the bottom.  (Creamed soups tend to scorch and stick.)

Soup may be eaten immediately, but will taste best if it is warmed (less than simmer) for 30 minutes, or more.

The first time I put ½ tsp cumin and I think it’s too much, so am dropping recommendation to ¼ tsp.