Pumpkin Ginger Soup

By roseann-2

Ingredients

• 1 cup canned pumpkin
• 1-1/2 C chicken broth
• 1 T butter
• 1 small onion, chopped
• 1 Tbsp all purpose flour
• 1 C half and half
• 1 tsp ground giner
• 1/2 tsp ground nutmeg
• 1/3 tsp salt
• 1 Tbsp chopped parsley

Details

Servings 4

Preparation

Step 1

1. In a blender, puree pumpkin with 3/4 C broth, set aside

2. In a saucepan, melt butter over low heat. Add onion and saute for 3 minutes. Stir in flour. Cook, stirring for 1 minute. Whisk in half and half. Add ginger, nutmeg and salt. Increase heat to medium and cook, still stirring, for 4 minutes, or until mixture starts to thicken.

3. Add pumpkin puree and remaining broth. Cook until hot. Taste; add extra giner, if desired. Top with parsley