 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 teaspoon dried thyme |
1 can stewed tomatoes |
1 can pumpkin puree, unsweetened |
4 cups low sodium canned chicken stock, warmed |
fresh grated nutmeg |
salt |
pepper |
1/2 cup heavy cream |
2 scallions, thinly sliced |
Directions:
1. In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion
|
|