2 tbsp butter
1 small onion, finely chopped
5 cups of chicken broth or you can use 5 cups of water and 4 chicken bullion cubes
1 tsp salt
1 (1 pound) can pumpkin, or 1 little pie pumpkin just peel the skin off and steam it like you would squash or zucchini before adding it to the soup.
optional: if you want thicker soup you can add 2 potatoes
1/2 cup heavy whipping cream
Dash of pepper
Dash of nutmeg
Dash of cloves
Melt the butter in a heavy saucepan and cook the onion until soft. Add the broth, salt & pepper, nutmeg & cloves. Bring to a boil. Add the pumpkin (and potatoes if you choose), combine thoroughly, lower the heat and simmer, covered for 45 minutes. Add the cream and heat through For a creamier texture I then blend the soup in my blender, but you don't have to.
