Serves: 6
Total Calories: 889

1 pumpkin small
1 cup onion minced
6 tablespoons butter or margarine
1 2/3 cups bread crumbs dry
6 cups chicken broth or bouillon
1 teaspoon sage dried, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/8 teaspoon nutmeg ground
1/2 cup whipped cream
1/4 cup parsley minced fresh

Preheat oven to 375° F. Cut pumpkin in half remove seeds. Place cut sides down on a greased baking sheet. Bake for 1 hour or until tender when pierced with a fork. Cool. Remove strings and skin. Cut into 1-inch cubes. Measure 4 cups and refrigerate remainder for use in other recipes.

In a large saucepan over medium-high heat sauté onion in butter or margarine for 10 minutes, stirring occasionally. Add bread crumbs and sauté until butter or margarine is absorbed.

Stir in broth or bouillon, 4 cups pumpkin, sage, salt, pepper and nutmeg. Bring to a boil reduce heat to low, cover and simmer for 1 hour. Coarsely mash pumpkin in soup.

Add cream bring just to a boil. Taste for seasoning. Stir in parsley.

Nutritional Facts:

Serves: 6
Total Calories: 889
Calories from Fat: 223

More Recipes from the Recipe Treasury Cookbook:
Chicken Bisque
Chock Full O'Vegetables Soup
Cold Cucumber Soup
Country-Style Bean Soup
Creamy Oyster Stew
Fish Chowder
Garnishing Soups
Ham and Corn Chowder
Light Mushroom Soup
Oxtail Soup
Pumpkin Soup
Vegetable-Beef Soup
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