Pumpkin Soup

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumble

Directions

In a large saucepan, saute onion in butter until tender. Add broth, potatoes and pumpkin and cook about 15 minutes, until potatoes turn tender. Let cool. Puree half of the mixture at a time in a blender or food processor until smooth. Return to pan and add milk, nutmeg, salt and pepper and heat. Mix sour cream with parsley. Serve soup topped with a spoonful of sour cream sprinkled with bacon.

(Serves 6)