If you want to make a soup that makes you think of the Fall, this would be it. This soup is delicious and you will like it even if you are not a big fan of pumpkin.
Melt butter in large pot. And green pepper, tomatoes, onion, parsley, thyme and bay leaf. Saute five minutes.
Add pumpkin and chicken broth. Simmer 20 minutes. Puree soup in blender or food processor or leave chunky if desired. Return soup to pan after pureeing.
Blend flour and half-and-half; stir into soup. Add nutmeg and sugar. Heat stirring often and bring slowly to boil. Add sherry, simmer three minutes. Serve hot. Garnish with chives, scallions or parsley and sour cream.
Nutrition Facts
Pumpkin Soup
Amount Per Serving
Calories 214
* Percent Daily Values are based on a 2000 calorie diet.