Recipe: Linda's Pumpkin Patch Soup

This recipe for Linda's Pumpkin Patch Soup will make a perfect warm lunch for the cool fall days ahead.

What you need

2 tbsp.unsalted butter
1 cup Heavy Whipping Cream
1 small onion, finely chopped
2 tbsp all-purpose flour
6 cups chicken broth
1 15oz. canned pumpkin
1 cup applesauce
1/2 tsp ground ginger
1/4 tsp ground nutmeg
freshly ground black pepper

Instructions

1. Heat butter in 4-quart saucepan over medium heat. Add the onion and cook until tender.

2. Add the flour to the saucepan and cook and stir for 1 minute. Stir in the broth (optional: blend onion/broth in blender & puree for smoother texture).  Add pumpkin, applesauce, ginger and nutmeg and heat to a boil. Reduce heat to low, cover & cook for 20 minutes.

3. Stir in the cream or milk & cook until the mixture is hot and bubbling. Season with black pepper.

Thanksgiving leftovers tip: puree leftover roasted butternut squash as a substitute for canned pumpkin