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.