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Pumpkin Soup
1 tablespoon butter
1 small onion,chopped fine
1lb fresh pumpkin,steamed,drained, and pureed
2 cups chicken stock
1/2 tsp thyme
1 bay leaf
1 cup cream
1/4 cup dry sherry
chopped parsley or chives to garnish
Melt butter in soup pan. Saute onion in butter until golden. Stir
in pumpkin, chicken stock, thyme and bay leaf. Cook over low heat
15 minutes, stirring occasionally, until mixture is smooth. Remove
from heat, and cool. Stir in cream and sherry, and heat thoroughly.
Remove bay leaf. Garnish with chopped parsley or chives. Serves
4 - 6
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Pumpkin 07