Sunday, October 30, 2011

Creamy Pumpkin Soup

1/4 cup minced onion
2 Tablespoons minced leeks (white and a little green)
2 Tablespoon butter
2 cups chicken broth
2 cups fresh pumpkin, pureed after cooking until tender or
2 cups canned pumpkin
1/2 teaspoon sugar
1/4 - 1/2 teasppon mace
salt and pepper to taste
half and half cream to think soup about 1/2 cup
hand full of croutons
Sprigs of parsley

Saute onions and leeks in butter until soft.
Add chicken stock and pumpkin.
Mix well and simmer on medium heat for 30 minutes.
Puree in blender until smooth.
Add seasonings and reheat.
Thin with half and half.
Garnish with croutons and/or parsley
Serves 4-5

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