Ingredients

• ½ cup butter
• ½ cup chopped onion
• ½ teaspoon each ground ginger and nutmeg
• 3-½ cups chicken broth
• 3 cups canned pumpkin
• 1 cup half-and-half
• 2 Tbsp. brandy
• Salt and pepper to taste
• Crouton Garnish

Method

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.

Categories

Soups