Pumpkin Soup 8 Recipe

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.