40g (1.4oz) butter
1 large brown onion
1.5kg (3.3 lb) pumpkin, coarsely chopped (we enjoy this recipe made with butternut but you could use others)
2 large potatoes
6 cups chicken broth
1/2 cup cream
Melt butter in large saucepan; cook onion, stirring until soft. Stir in pumpkin and potato; cook, stirring, 5 minutes. Stir in broth, bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed. Just before serving, add cream. Stir over heat until soup is hot. Serve topped with a dollop of sour cream and chives, if desired.
Makes 6 servings.
Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at firstname.lastname@example.org so I can send you an invitation to read any blog you are interested in.