Pumpkin Soup with Pecans

1. 1

   Melt the butter in a small soup pot over medium heat and add the onion.

2. 2

   Cook, stirring, until the onion is tender and translucent, 4 to 6 minutes.

3. 3

   Add the chicken broth and pumpkin puree and simmer, stirring occasionally, for 10 to 12 minutes.

4. 4

   Put the puree in a blender and blend until smooth.

5. 5

   Add the nutmeg and salt to taste; stir in the cream.

6. 6

   Serve hot or chilled, topped with more cream and toasted pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.