Cream Of Pumpkin Soup

1. 1

   Heat pumpkin, chicken stock, potato and onion in large saucepan over medium heat to boiling; reduce heat.

2. 2

   Simmer, covered, until vegetables are tender, about 25 minutes.

3. 3

   Strain off liquid and add vegetables to food processor using chopping blade to make smooth puree.

4. 4

   Return puree to liquid in saucepan.

5. 5

   (Soup may be prepared up to this point in advance, refrigerated.)

6. 6

   Just before serving, heat soup to simmering.

7. 7

   Add salt, nutmeg and pepper.

8. 8

   Remove from heat and stir in cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.