Cassie-b

Pumpkin Soup

I made pumpkin soup from my new cookbook (Christmas present) and a pumpkin that the birds planted for us this summer in our yard.

It was absolutely delicious.  Here’s a copy of the recipe.

Pumpkin Soup

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin - I used pumpkin from the garden
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream - I used milk (still good)
Directions
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings.

http://www.tasteofhome.com/Recipes/Pumpkin-Soup

Season’s greetings!

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