Pumpkin Soup

Ingredients:

3 Tablespoons Butter or half Butter and half Olive Oil

1 large onion, chopped

2 large carrots, grated

1 Tablespoon Flour

1 29oz can Libby’s pumpkin

1 Teaspoon ground ginger

Pinch of Nutmeg

1 Chicken Bouillon Cube

Salt & Pepper to taste

2 ½ Cups Chicken Broth

2 Cups Whole or Evaporated Milk

1-2 Teaspoons Dried Parsley

4 oz cream cheese

1 cup sour cream

Directions:

Sauté onion and carrots in butter until soft, about 12-15 minutes. Add ½ Cup of the Chicken Broth; reduce heat to med-low, cover and let the vegetables sweat for 5-8 minutes. Uncover and raise the heat. Stir in flour and cook 2-3 minutes. Add pumpkin, ginger, nutmeg, and Bouillon cube.

 Gradually blend in chicken broth. *Soup can be made to this point, then covered and chilled.

 To Continue:

Bring to a simmer, stir in milk. Reduce heat to low, add salt and pepper to taste. Add cream cheese and sour cream. Use an immersion blender to puree the soup in the pot or remove the soup and puree it in the blender in batches if you want smooth soup. Omit this step if you don’t. Add dried parsley for color and flavor.

You can prepare the soup and keep it in a crockpot on low until you are ready to serve. Do not let it boil. If it separates, just blend again before serving. Thin with more milk if desired.