Pumpkin Soup with Bleu Cheese Cream and Chives
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 45 minutes preheat oven to 325 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups pumpkin, fresh or canned 1 yellow onion, sliced 2 Tbsps butter
3 cups chicken stock salt and pepper to taste nutmeg to taste
sugar to taste Bleu cheese chives



1 If using fresh pumpkin, cut pumpkin in half widthwise and remove seeds. Place on a cookie cheet, cut side down, and bake at 325 for 30 minutes or until soft. Cool and spoon out pumpkin meat.
2 In a 2qt pot, saute onions in butter until soft and lightly browned. Add pumpkin and chicken stock to the onion and bring to a boil, stirring constantly for 5 minutes.
3 Puree in a blender until smooth. Adjust seasonings by adding stock if needed. Season to taste with salt, pepper, nutmeg and sugar.
4 Serve warm, garnished with bleu cheese and chives.

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