Cream of Pumpkin Soup

Servings: 4
Ingredients

-		2 pounds fresh pumpkin
-		1 large onion, diced
-		3 cloves garlic, minced
-		1 carrot, diced
-		2 tablespoons butter
		salt and pepper to taste
-		4 cups chicken or vegetable broth
-		1 cup cream or milk

Directions

• Peel, seed, and cube pumpkin into 1" cubes.
• In sauce pan, melt butter. Add onion, carrot, pumpkin, and garlic. Cook for 10 minutes or until onion softens. Season with salt and freshly ground black pepper.
• Add broth. Bring to a boil and reduce heat. Partially cover and cook approximately 40 minutes or until pumpkin is soft.
• Pureé the soup in a blender or food processor.
• *Keep some in the freezer if you like to.
• Return mixture to pan and reheat on low.
• Stir in cream and continue to heat on low for an additional 1 minute. Garnish with chives.

1st trial April 2012
- so easy, so tasty.