Creamy Pumpkin Soup


1medium onion, chopped 2tablespoons butter or margarine  2 (14.5 ounce) cans chicken broth  2 cups sliced peeled potatoes

2 cups canned cooked pumpkin  2 cups milk

1/2 teaspoon ground nutmeg  1/2 teaspoon salt

1/4 teaspoon pepper  1 cup sour cream

1 tablespoon chopped fresh  parsley

3 bacon strips, cooked and  crumbled


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.

Rain Arora

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