Cream of Pumpkin Soup
Ingredients
| 2 small onions, minced | ||
| 2 tbs unsalted butter | ||
| 2 cups canned pumpkin | ||
| 1 cup chicken broth | ||
| 1 cup heavy cream | ||
| Kosher salt and freshly ground black pepper | ||
| freshly ground nutmeg for garnish |
- In a large sauce pan add the butter and cook the onions until soft.
- Add the pumpkin and broth and bring to a boil over moderate heat.
- Stir in the cream and simmer, covered for about 15 minutes.
- Let the mixture cool slightly, then puree in batches in a blender or food processor.
- Transfer the puree to the pan and season to taste.
- Heat over low heat, stirring occasionally until the soup is hot.
- Garnish soup with freshly ground nutmeg.
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