Wednesday, November 12, 2008

Pumpkin & Ham Soup

1 medium onion
2 Tablespoons of butter or margarine
2 (14.5 ounce) cans of chicken broth
2 cups of sliced peeled potatoes
1 Large can of cooked pumpkin
2 cups milk (I used canned milk)
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
*I added ham to the soup and eliminated the garnish
1 cup sour cream
2 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from heat and cool. Puree the half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the mild, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

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