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Cream-of-pumpkin soup 2 tablespoons butter or margarine
1/2 lb. yellow onions, thinly sliced 1/2 tablespoon flour 1 can (10-1/2 oz.) condensed chicken broth, undiluted 1 can (1 lb.) pumpkin 2 c. milk 1 c. light cream 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon ginger 1/8 teaspoon cinnamon 1) In hot butter in 6-quart Dutch oven, saute onion, stirring occasionally, 10 minutes or until tender. Remove from heat. 2) Stir flour into onion; gradually stir in chicken broth. Bring to boiling; reduce heat; simmer, covered, 10 minutes. 3) Ladle mixture into electric blender. Blend, covered, at high speed one minute or until completely smooth. 4) Return to Dutch oven; blend in pumpkin smoothly with wire whisk. Add milk, cream, 2 cups water, and the seasonings; beat with wire whisk to blend. 5) Heat soup slowly over medium heat just to boiling; reduce heat, and simmer, covered, 15 minutes, stirring occasionally. Serve hot. Makes 2 quarts; 6 to 8 servings.
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