|Onion||1 Small, diced|
|Pumpkin/1 1/2-pound can pumpkin||1 1⁄2 Pound, peeled and diced|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||3⁄4 Cup (12 tbs), heated|
|Toasted croutons||1 Cup (16 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
In a stockpot, melt 2 tablespoons of the butter.
Saute" onion until tender, but not brown.
Add pumpkin, chicken stock and salt.
Simmer until pumpkin is soft.
Knead flour with remaining 2 tablespoons butter; add to pumpkin mixture and bring to a boil.
Pour soup into blender or processor and blend until smooth.
Return soup to heat and bring to the boiling point; add light cream.
Serve garnished with croutons and whipped cream.
Makes 4 to 6 servings.