Creamy Pumpkin Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 small onion, chopped
• 1 tablespoon flour
• 1 cup canned pumpkin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups chicken broth
• 1 cup milk
• 2 eggs
• salt and pepper
• chopped parsley
• salted hulled pumpkin seeds

Recipe

• 1 in a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
• 2 stir in pumpkin, ginger and nutmeg then gradually blend in broth.
• 3 bring soup to a simmer, then stir in milk and reduce heat to low.
• 4 meanwhile, in a small bowl, lightly beat eggs.
• 5 stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
• 6 cook, stirring, until heated through (do not boil).
• 7 season to taste with salt and pepper.
• 8 ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.