Serves: 10
Total Calories: 121

1 cup onion chopped
1/4 cup butter or margarine
2 tablespoons flour
3 cups water
1 (16-ounce) can pumpkin
4 teaspoons chicken bouillon
1 tablespoon tomato paste
1 teaspoon sugar
1/8 teaspoon white pepper ground
2 cups half and half
milk
nutmeg Ground

At least 45 minutes or up to 1 day before serving:

In a 3-quart saucepan over medium heat, sauté onion in butter or margarine for 5 minutes or until transparent. Add flour. Cook and stir for 1 to 2 minutes.

Add water, pumpkin, bouillon granules, tomato paste, sugar and pepper. Stirring, bring to a boil reduce heat to low and simmer for 15 minutes or until onions are tender. Remove from heat cool slightly. Place half of the mixture at a time in a blender container cover. Blend at high speed for 30 seconds or until very smooth. Return mixture to saucepan. If making ahead, transfer to a medium bowl cover and refrigerate.

About 15 minutes before serving:

Reheat soup if necessary. Remove from heat. Stir in half-and-half. Thin with milk to desired consistency. Over low heat, bring to just under boiling.

Serve in small heatproof cups or mugs. Garnish with a sprinkle of nutmeg if desired.

Nutritional Facts:

Serves: 10
Total Calories: 121
Calories from Fat: 91

More Recipes from the Current Calendars Cookbook:
Corn Bread 'n' Sausage Stuffing
Creamy Pumpkin Soup
Farmhouse Supper Soup
Grandma's Stuffed Eggs
Hearty Stuffed Peppers
Herbed Zucchini
Homestyle Ham Loaf
Old World Steak Pie
Orange Rice Custard
Strawberries in Ginger Cream
Traditional Gingerbread