Pumpkin Soup(Southern Soup)

• 4 Tbsp. butter
• 4 scallions, chopped
• 1 small onion, sliced
• 1 1/2 lb. pumpkin, peeled and diced
• 4 c. chicken stock
• 1/2 tsp. salt
• 2 Tbsp. flour
• 3/4 c. hot light cream
• tiny toasted croutons
• whipped cream
• salt (slightly)

1. Melt 2 tablespoons butter in a large saucepan.
2. Add scallions and onion; cook until almost soft, but not brown.
3. Add pumpkin, chicken stock and salt.
4. Simmer until pumpkin is soft.
5. Stir in flour kneaded with 1 tablespoon butter and bring the soup to a boil.
6. Press the soup through a fine sieve or puree it in a blender.
7. Correct the seasoning and add light cream and 1 tablespoon butter.
8. Heat the soup just to the boiling point and serve it garnished with the tiny toasted croutons and whipped cream.

butter, scallions, onion, pumpkin, chicken stock, salt, flour, hot light cream, croutons, whipped cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015285 (may not work)