Creamy Pumpkin Soup
By: Blackswan
Published: Tuesday, December 8, 2009 - 11:41pm

Ingredients




1/4 cup butter
1 lg. onion, peeled and chopped
1/2 teaspoon curry powder
1 (16 oz.) can pumpkin
1/4 teaspoon salt
2 cups Half and Half
2 1/2 cups chicken stock
 cup sour cream
1/8 teaspoon cinnamon
Minced parsley

Preparation

1 Melt butter in a medium saucepan. Add onion and cook until soft. Add curry powder and cook 1-2 minutes more. Place the onion mixture in food processor, add pumpkin and salt, process until smooth. Add Half and Half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally. Combine sour cream, cinnamon and parsley. Serve hot soup with a dollop of sour cream in the center. Serve with crusty bread. Serves 6.