Pumpkin Soup
submitted by Jackie K.
2 T butter
1 T brown sugar
1 onion, diced
3 cups chicken stock
3 carrots, diced
1 cup cream
1 T ground sage salt & pepper
2 cups pumpkin (divided)
Melt butter and saute onion, carrot, and sage until tender (8-10 min.).
Add one cup pumpkin and brown sugar. Simmer 5 mins. Puree in food mill. Return to stock pot. Add chicken stock and remaining pumpkin and simmer 15 mins. Add cream, simmer an additional 5 mins. Add salt and pepper to taste.