Conner prairie pumpkin soup

Yield: 6 Servings

Measure Ingredient
½ cup Onions
3 tablespoons Butter
2 cups Mashed cooked pumpkin
1 teaspoon Salt
1 tablespoon Sugar
¼ teaspoon Nutmeg
¼ teaspoon Ground pepper
3 cups Chicken broth
½ cup Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

The Story Inn, Story, Indiana

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