PUMPKIN SOUP
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4 green onions and tops, sliced
1 medium onion, sliced
2 medium carrots, peeled and sliced
4 Tbs butter, melted (separated)
29 oz can of pumpkin
5 cups chicken (or vegetable) broth
salt to taste
½ tsp garlic powder
2 Tbs flour
1 cup heavy whipping cream
½ cup small homemade croutons
½ cup heavy whipping cream, whipped
1. Sauté all of the onions and carrots in 3 T. butter until soft. Add pumpkin and broth and blend well. Add salt to taste and garlic powder; simmer about 25 minutes.
2. Mix flour and 1 T. butter; stir into soup. Bring to a boil. Remove from heat and purée in a blender. Add cream.
3. Return soup to heat and bring to a boil.
4. If served hot, serve immediately. If served cold, refrigerate until thoroughly chilled. Top with a dollop of whipped cream and a sprinkle of croutons.
Servings: 8
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