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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
2 cans (14-1/2 ounces each) chicken broth |
2 cups sliced peeled potatoes |
1 can (15 ounces) solid-pack pumpkin |
2 to 2-1/2 cups milk |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (8 ounces) sour cream |
1 tablespoon chopped fresh parsley |
3 bacon strips, cooked and crumbled |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool.
2. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.
3. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon. Yield: 6 servings (1-1/2 quarts).
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