Pumpkin Soup

Ingredients:

2  tbsp	butter
1  c	chopped onion
1  tsp	dried thyme
1  can	stewed tomatoes
1  can	pumpkin puree, unsweetened
4  c	low sodium canned chicken stock, warmed
some	Fresh grated nutmeg
to taste	Salt
to taste	Pepper
1/2  c	heavy cream
2	scallions, thinly sliced

Directions:
In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion

Course: Soup   |    Number of Servings: 4   |    Author: Cathy Lowe