Pumpkin soup

Yields: 4 Servings

Pumpkin soup

  • 3 tblspoons Butter
  • 1 medium Onion
  • 5 cups Chicken broth
  • 1 teaspoon Salt
  • Black Pepper
  • 1 16-oz can Pumpkin
  • 1/2 cup Heavy cream
  • Parmesan cheese
  1. Melt butter in heavy saucepan and cook onion over med.
  2. heat until soft.
  3. Add broth, salt, pepper and bring to a boil.
  4. Add pumpkin, and combine it thoroughly.
  5. Lower heat and simmer uncovered for 45 min.
  6. Add cream and heat through w/o boiling.
  7. Serve hot with parmesan cheese..

Nutrition

  • Calories: 1356
  • Fat: 145.819402715 grams
  • Carbs: 9.50833225051 grams
  • Protein: 11.1979212502 grams