Pumpkin Soup

Don’t you love it when a restaurant has pumpkin soup in the fall? Don’t wait – make it at home. This one is great for a great autumn starter, then even better left-over for lunch the next day.

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¼ yellow onion, finely chopped

2 Tablespoons butter

2 Tablespoons flour

2 lb. can pumpkin

5 cups chicken broth 

1 tsp. salt

½ tsp. ginger

2 egg yolks

1 cup heavy cream

Sauté onion in butter for three minutes until softened. Stir in flour. Add pumpkin, mashing it into a puree.  Add chicken broth and salt. Cover and simmer 15 minutes.

Add ginger. Combine egg yolks and cream, then stir into soup. Heat until hot but not boiling. Serves 6.