Healthy Chicken And Pumpkin Soup
|Onions||1⁄2 Cup (8 tbs), minced|
|Chicken fat/Oil||2 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Pumpkin puree||3 Cup (48 tbs)|
Saute onions in chicken fat or oil until golden but not brown.
Put in blender container with a little of the chicken stock and blend until pureed.
Combine onion mixture, remaining stock and pumpkin puree in a heavy bottom saucepan.
Heat, add salt and nutmeg to taste and serve with toasted croutons.