PUMPKIN SOUP

Ingredients:
1 large onion, chopped
2 cups pumpkin puree
2 tbsp. butter
1 tbsp. oil
1-3/4 cups chicken stock or canned broth
Salt and pepper to taste
1 bay leaf
1 tsp. sugar
1/2 tsp. dried thyme
1/8 tsp. dried tarragon
1/8 tsp. ground nutmeg
1/4 cup heavy cream
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In a soup pot, melt butter in the 1 tbsp. oil over medium-low heat.

Add onion and cook until tender, about 5 minutes.

Stir in pureed pumpkin, stock, 1-3/4 cups water, 1-1/2-tsp. salt, 1/4-tsp. pepper, the bay leaf, sugar, thyme, tarragon and nutmeg. Cover and cook over low heat 15 minutes.

Remove the bay leaf.

In a blender or food processor, puree the soup until smooth.

Return to the pot; add the cream and heat through.

Serves 8