Categories: soup

Ingredients

• Ingredients
• 2 tablespoons olive oil
• 2 medium onions, sliced
• 2 medium carrots, cut into 1/4-inch-thick slices
• 1 tablespoon finely chopped peeled fresh gingerroot
• 3 cups water
• 1-3/4 cups chicken broth
• 2 cups canned pumpkin
• Pinch nutmeg plus for garnish
• 1/2 cup sour cream
• Sweet-potato chips for garnish

Directions

1. Heat oil in a 5-quart pot over moderate heat until hot but not smoking. Cook onions, carrots, and ginger, stirring occasionally, until golden, about 8 minutes.

2. Stir in water, chicken broth, pumpkin, and nutmeg and simmer, stirring occasionally, for 5 minutes.

3. Puree soup in batches in a blender (use caution when blending hot liquids, and fill the blender jar only halfway) until smooth, and return to pot. Heat soup over moderate heat, stirring occasionally until hot. Season to taste with salt and pepper.

4. Ladle soup into serving bowls and top with a dollop of sour cream and sprinkle with nutmeg. Garnish top of soup with chips. Makes 6 servings.

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