Pumpkin or Winter Squash Soup

• 1 tablespoon butter
• 1 medium onion, chopped fine
• About 2 cups roasted pumpkin or winter-squash chunks (see page 144)
• 2 cups light chicken stock
• 1/4 teaspoon grated fresh ginger
• Salt
• 1 tablespoon heavy cream, or more as needed
• A small fresh grating of nutmeg

1. Melt the butter in a small heavy pot, and saute the onion gently for 5 minutes.
2. Add the pumpkin or squash and stock, and simmer for 30 minutes.
3. Mash the pumpkin or squash right in the soup, using a fork or a potato masher, or, if you prefer a smoother texture, puree the soup with an immersion blender or in a food processor.
4. Stir in the ginger, turn the soup into a warm soup bowl, and spoon the cream over it, with a sprinkling of nutmeg on top.

butter, onion, pumpkin, light chicken, ginger, salt, heavy cream, nutmeg

Taken from www.epicurious.com/recipes/food/views/pumpkin-or-winter-squash-soup-378382 (may not work)