24 May, 2016
Pumpkin SoupPosted in : Recipes on by : Beckie Tags: soups, vegetables
1/2 cup finely chopped onion
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
2 tablespoons butter
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil.
Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.
Yield: 6 servings.