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Pumpkin Soup 8 Recipe

Ingredients
  • 2 cups pumpkin puree
  • 1 onion
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 3/4 cups chicken stock or canned broth
  • salt and pepper
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy cream
Directions
Chop onion, In a soup pot, melt butter in the t tablespoon oil over medium-low heat. Add onion and cook until tender, about 5 minutes. Stir in pumpkin, stock, 1-3/4 cups water, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, the bay leaf, sugar, thyme and nutmeg. Cover and cook over low heat 15 minutes. Remove the bay leaf. In a blender or food processor, puree the soup until smooth. Return to the pot; add the cream and heat through. Serves 8.
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