Quick & Easy Gourmet: Creamy Pumpkin Soup

I hope this orange soup pleases your family as much as it pleases mine! Serves 6 to 10, with maybe some leftovers.

• 2  fresh garlic cloves, minced

• 2  medium Vidalia onions, diced

• ¼ cup of butter

• 2  16-ounce boxes of “certified organic” chicken broth

• 2  cups diced, peeled potatoes

• 2 ½ cups canned cooked pumpkin

• 2 ½ cups milk

• ½ teaspoon ground nutmeg

• ½ teaspoon salt & pepper (or to taste)

• ½ teaspoon cayenne pepper (or to taste)

• Minced parsley

• Sour cream

?  In a large saucepan add butter, onions and garlic, and sauté until soft & translucent.

?  Add the chicken broth, potatoes and pumpkin, and boil over medium heat until the potatoes are tender, (around 20 minutes).

?   Turn burner to simmer. Remove half the mixture from the heat and set aside.

?  Slowly puree this half of the mixture in a blender or food processor until smooth and then return to the pan.

?  Add the milk, spices, salt and pepper, and slowly bring back up to a low boil, making sure to stir frequently.

?  Take off heat and adjust seasonings to taste. (You may need to add as much as a teaspoon more of salt.)

?  Serve with a garnish of minced parsley & sour cream and a corn bread muffin.