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Creamy Pumpkin Soup

Creamy Pumpkin Soup
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
6 ServingsPrep/Total Time: 30 min.

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).
© Taste of Home 2013

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Creamy Pumpkin Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 258 calories, 15 g fat (9 g saturated fat), 51 mg cholesterol, 621 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013