Creamy Pumpkin Soup (Recipe)

Ingredients

1 medium onion, chopped

2 tablespoons butter or margarine

2 cans (14-1/2 ounces each) chicken broth

2 cups sliced peeled potatoes

2 cups cooked or canned pumpkin

2 to 2 /12 cups milk

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup (8 ounces) sour cream

1 tablespoon chopped fresh parsley

3 bacon strips, cooked and crumbled

Steps

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 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. Yield: 6 servings (1-1/2 quarts).