Pumpkin Soup

Photo: girlichef

Ingredients

4 cups diced peeled pumpkin pulp

Boiling milk

Pepper freshly ground to taste

3 carrots, diced

3 ribs celery, diced

1 sm. onion, finely chopped

1 bay leaf

6 cups chicken broth

1 cup heavy cream

1/2 teaspoon nutmeg

1 tablespoon sugar

Preparation

Place pumpkin, carrots, celery and onion in large kettle. Add the bay leaf and broth. Bring to a boil. Cover and simmer about 1 hour or until pumpkin is tender. Put mixture in blender and return to the kettle. Stir in the remaining ingredients except the milk. Adjust the consistency with the milk. Yield: 6 servings.