Pumpkin Soup

Ingredients:

1 large onion, chopped

2 tablespoons butter

1 tablespoon flour

3 cups chicken broth

3 tablespoons toasted pumpkin seeds

3 cups canned pumpkin

½ teaspoon salt

½ cup heavy cream, whipped nutmeg

Directions:

Sauté onion in butter until soft. Sprinkle in flour; cook and stir 2 to 3 minutes.  Gradually add broth, whisking well. Then add pumpkin and simmer gently for 15 minutes.  Add salt and pepper to taste. Pour into warm bowls; top each with whipped cream. Sprinkle on nutmeg and pumpkin seeds.  6 servings (Tip—a 29-ounce can of pumpkin equals 3 cups.)