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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 medium onions |
2 tablespoons butter |
1 tablespoon flour |
2 cups chicken broth |
1 cup half-and-half |
3 cups pumpkin puree |
salt |
to taste pepper |
1/2 cup cream, whipped |
to taste nutmeg |
3 tablespoons pumpkin seeds, toasted |
Directions:
1. First, steam a pumpkin, cut into pieces, for 30 to 45 minutes.
2. Puree in electric mixer or food processor.
3. Set aside. Can be prepared a day or two in advan ce. When ready to make the soup.
4. Saute onions in butter in a large saucepan over low heat until soft. Sprinkle in flour and stir 2 to 3 minutes.
5. Gradually add chicken broth, half and half, then pumpkin puree. Cook gently for 15 minutes.
6. Salt and pepper to taste. Pour into bowls and top with dollop of whipped cream, a dusting of nutmeg and pumpkin seeds.
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