Fall Pumpkin Soup

8 servings

INGREDIENTS

2 tbsp. unsalted butter

1 large potato

1 large onion

4 1/2 c. low-sodium chicken broth

1 can pure pumpkin

salt

Freshly ground pepper

1/4 tsp. ground nutmeg

3 tbsp. heavy cream

DIRECTIONS

1. In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.

2. Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.

This week's recipe provided by Southern Heritage Real Estate.