Creamy Pumpkin Soup

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups sliced peeled potatoes
• 1 can (15 ounces) solid-pack pumpkin
• 2 to 2-1/2 cups milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1 tablespoon chopped fresh parsley
• 3 bacon strips, cooked and crumbled

1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool.
2. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.
3. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

onion, butter, chicken broth, potatoes, solidpack pumpkin, milk, ground nutmeg, salt, pepper, sour cream, parsley, bacon

Taken from www.tasteofhome.com/recipes/creamy-pumpkin-soup/ (may not work)