Andy made this soup for dinner tonight. It was AWESOME! Not too pumpkin-y, and the surprising thing is that the kids are over at the table licking their bowls right now. Frank is especialy enjoying dipping everything in sight into the goodness. We used our pumpkin from our garden- YUMMY!!!
Ingredients
1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled
Directions
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. Yield: 6 servings (1-1/2 quarts).
Happy Fall, Everybody!
