This recipe is from Lisa. We first had this soup made with one of the pumplins my nephew, Parker, had grown. Canned pumpkin cannot compete with fresh or frozen fresh pumpkin.
1 sweet onion in
1 T olive oil
In a large kettle combine the onion with:
6 c cooked pumpkin puree (or canned pumpkin)
3 c chicken broth [could use vegetable broth]
3 c skim milk
¾ c light cream
2 T butter
2 T flour
2 T sugar
1 t pepper
1 pound finely chopped ham [omit and use vegetable broth for a vegetarian soup]
1 T curry powder
1 sautéed onion
Stir thoroughly. Heat until piping hot but not boiling.