Easy Pumpkin Soup
1/2 cup onion – chopped
3 T butter
2 C canned pumpkin (I used 2 cans to make it creamier)
1 t salt
1 T sugar
1/4 t nutmeg
1/4 t ground pepper
3 C chicken broth
1/2 C half and half ( I skipped this and it was fine)
Optional: kernel corn (white or yellow – I used this and it was great)
1) Chop onions and gently brown in butter in stockpot. (If you add corn, put it in with the onions and butter.)
2) Stir in mashed pumpkin and add salt, sugar, nutmeg and pepper.
3) Slowly add chicken broth & heat thoroughly; but do not boil.
4) To serve, pour into soup tureen (or individual bowls) and add the cream on top.
Makes 4-6 medium servings
It’s really good served with some kind of artisan bread or Parmesan toasts!
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