Pumpkin Soup

• 2 Tbsp. chopped onion
• 3 tsp. butter
• 2 1/2 Tbsp. flour
• 2 1/2 c. pumpkin, mashed
• 3 egg yolks
• 1 1/2 c. sweet cream
• 1 1/2 tsp. curry powder
• 2 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. pepper
• 1/4 c. chopped parsley
• 5 1/2 c. chicken broth

1. Saute onion in butter.
2. Stir in flour.
3. Cook over low heat, stirring until foamy.
4. Remove from heat; add mashed pumpkin, chicken broth, curry powder, salt, ginger, nutmeg and pepper. Return to heat.
5. Cook mixture, stirring with a fork until thick and smooth.
6. Combine egg yolks, lightly beating with sweet cream.
7. Add this mixture to hot mixture.
8. Bring soup to boiling point but do not boil.
9. Sprinkle soup with chopped parsley and serve.

onion, butter, flour, pumpkin, egg yolks, sweet cream, curry powder, salt, ginger, nutmeg, pepper, parsley, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855645 (may not work)