Creamy Pumpkin Soup

By á-47

Ingredients

• 1 medium onion, chopped
• 2 Tbsp. butter
• 2 cans ( 14 /2 oz each) chicken broth
• 2 cups sliced peeled potatoes
• 1 can (15 oz) solid-pack pumpkin
• 2 to 2 1/2 cups milk
• 1/2 tea. nutmeg
• 1/2 tea. salt
• 1/4 tea. pepper
• 1 cup (8 oz) sour cream
• 1 Tbsp. chopped fresh parsley
• 3 bacon strips, cooked and crumbed

Preparation

Step 1

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.

Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.