In 3 quart saucepan melt margarine over medium heat. Add celery and onion; cook 5 minutes. Stir in 2 cups chicken broth and peas. Cover; cook over low heat 5 minutes. Remove from heat. With wire whisk stir in 1/4 salad dressing.
Place pea mixture in food processor or blender. Cover; process 30 seconds or until smooth. Refrigerate until ready to serve (up to 4 days ahead) in same saucepan, stir together pumpkin, remaining 2 cups chicken broth, ginger and pepper, Cover; cook over low heat 5 minutes. Remove from heat. With wire whisk stir in remaining 1/4 cup salad dressing.
Refrigerate until ready to serve (up to 4 days ahead).
To serve:
Heat pumpkin soup and pea soup separately until thoroughly heated. Pour 1/2 cup of each soup at the same time into 8 soup bowls.
Makes 8 servings
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Cajun Country -- New Iberia, Louisiana