Savory Pumpkin Soup

...made by my sweet chef

Ingredients:
1 med. white onion, chopped
2 Tbsp. butter or margerine
2 (14.5 ounces) cans chicken broth
2 cups sliced peeled potatoes
6 cups cooked/canned pumpkin
2 cups milk/soy milk
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup sour cream (opt.)
1 Tbsp chopped fresh parsely
3 bacon strips, cooked and crumbled (opt.)

Instructions:
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, pumpkin; cook till potatoes are tender, about 15 minutes. Remove from heat and puree in a blender or food processer until smooth. Return to the saucepan. Add milk, nutmeg, salt and pepper; heat through.
Combine sour cream and parsley. Spoon soup into bowls and top with a dallop of sour cream, sprinkle with bacon.

Serves:6


Comments:
This soup has a complex flavor; smooth and savory with a contrast of sweet'n spicey nutmeg, drawn together by the creamy touch of sourcream.


found on www.allrecipes.com