Soup to Warm the Soul - Easy, Creamy Pumpkin Soup

There is a change in the air hinting fall will soon arrive. As the temperatures cool down at night it always makes me think of hot homemade soup. Nothing better after a long day of work, and even better if it's quick and easy to make. This one comes from the Campbell's Kitchen, and if your family loves pumpkin as much as I do then they will enjoy this. Serve it with a homemade corn or spice muffin to make the meal complete.

Easy, Creamy Pumpkin Soup

2 tablespoons unsalted butter
1 small onion, finely chopped (about 1/4 cup)
2 tablespoons all-purpose flour
4 cups chicken stock
1 - 15 ounce can pumpkin (plain)
1/2 cup sweetened applesauce
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream

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

2. Add the flour to the saucepan and cook and stir for about 1 minute. Stir in the broth, pumpkin, applesauce, ginger and nutmeg and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the heavy cream and cook until the mixture is hot and bubbling. Season to taste.

Makes 6 one cup servings (approximately 166 calories per serving).



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