This soup is a great way to fancy up a typical summer meal like brats and potato salad, or a BBQ.
One of the best features of this soup is that it can be made in about 10 minutes.
I used a pint of pie pumpkin that was still in the freezer from last year’s garden harvest, but any canned pumpkin will work.
4 scallions, sliced thick
3 tablespoons butter
3 cups pumpkin cooked and mashed (can be canned or frozen)
1 teaspoon salt
1 tablespoon sugar
¼ teaspoon nutmeg
¼ teaspoon black pepper
3 cups chicken broth
½ cup half and half or milk
Slice scallions into ½-inch long sections, and sauté in butter in a pot just until they get soft. Add pumpkin and rest of ingredients except milk. Stir frequently as soup warms. Do not bring to boil.
When soup is very hot, stir in milk and warm for one minute while stirring constantly. Serve immediately.
This soup is a great side dish for many summer meals.