Pumpkin Soup

9 ingredients

2 tbsp. butter
1 lg. onion, chopped
1 lg. potato, diced
3 c. chicken broth
16 oz. canned pumpkin
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper
1/2 pt. heavy cream

In a large quart pan cook onion and potato in butter until onions are clear. Add chicken broth and heat to a boil. Cover and cook over low heat until vegetables are tender. remove vegetables from the broth and blend in a blender until smooth. Return to broth vegetable puree to the broth and add the pumpkin and remaining ingredients except for the cream. Heat to a boil. Once soup reaches a boil, reduce heat to low, cover and allow to simmer for 10-15 minutes. Add the cream and heat through.

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