Ingredients:

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups sliced peeled potatoes
• 1 can (15 ounces) solid-pack pumpkin
• 2 to 2-1/2 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

 

 

Directions:
 

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.

 

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