Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6

INGREDIENTS:

1 medium onion, chopped (or 1 Tablespoon dried onion flakes) 2 tablespoons butter or margarine 2 (14.5 ounce) cans chicken broth 2 cups sliced peeled potatoes 2 cups canned cooked pumpkin 2 cups milk

1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 1 tablespoon chopped fresh parsley 3 bacon strips, cooked and crumbled

DIRECTIONS:

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, ginger, cloves, 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.