The Sudbrock Scoop

altered version

Here is the altered version that I used while on the road last year for furlough:

1 Tablespoon virgin coconut oil

1 can of pumpkin

1 can cream of chicken

1 can cream of celery

1 large can chicken stock

1 large can cooked potatoes

2 stalks celery

1 onion

1 clove garlic or crushed garlic or whatever my hostess has available

parsley

salt and pepper

sour cream and chives

Saute celery, onions and garlic in coconut oil. Place in Crockpot with canned goods, stir. Cook on low. Serve with sour cream and chives.

If you use small pumpkins the size of grapefruits, save the pumpkin shell, leaving 1/2 inch pumpkin inside. After soup is cooked, spoon it into pumpkin shells, brush the pumpkins with lemon juice (keeps it from getting too dark), cover with puff pastry and bake in oven until pastry is golden brown. - Fun and festive.