2 medium onions, chopped
2 tablespoons of butter
1 tablespoon of flour
4 cups of chicken broth
3 cups of pumpkin puree
Salt
Pepper
1/2 cup of cream, whipped
Nutmeg to taste
In a pan over low heat sauté the onions in the butter until the onions are soft. Add the flour slowly stirring
for 2 to 3 minutes. Add the chicken broth stirring thoroughly, add the pumpkin puree and slowly
cook for about 15 minutes. Salt and pepper to taste and pour into warm bowls. Top the soup with the
whipped cream and sprinkle with nutmeg.
