I found this recipe on the Taste of Home website. After being in Switzerland and having Kurbis Soup (Pumpkin Soup), I have been looking for a recipe to make at home. This recipe is delicious! Perfect for Fall nights. I use milk instead of whipping cream in order to save calories. Pumpkin seeds would also be a nice crunchy garnish.

Ingredients

6 serv.

cup finely chopped onion1⁄2 cup
tablespoons butter↗2 tablespoons
tablespoon all-purpose flour↗1 tablespoon
(14 1/2 ounce) cans chicken broth↗2 ounce
(15 ounce) can solid-pack pumpkin↗1 ounce
teaspoon brown sugar↗1 teaspoon
teaspoon salt↗1⁄4 teaspoon
teaspoon pepper↗1⁄8 teaspoon
teaspoon nutmeg↗1⁄8 teaspoon
cup heavy whipping cream↗1 cup

Step-by-step instructions

1
In a large saucepan, saute onion in butter until tender.
2
Remove from heat; stir in flour until smooth.
3
Gradually stir in broth, pumpkin, brown sugar, salt, pepper, and nutmeg.
4
Bring to a boil.
5
Reduce heat and simmer for 5 minutes.
6
Add cream; cook for 2 minutes or until heated through.

Source: food.com

Original recipe ↗

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