Cream of Pumpkin Soup

One 12 oz. can pumpkin (unseasoned) or the equivalent amount of fresh cooked and cleaned pumpkin (if using fresh, toast the seeds for garnish)

One teaspoon sugar

One 12 oz can chicken broth

One tablespoon butter  

One tablespoon flour

One small onion finely diced

Spices to taste:

Cinnamon

Ginger

Nutmeg

Allspice

Ground Cloves

Salt

White Pepper

Dash of hot sauce

4 oz. light cream if desired

Melt the butter in a sauce pan over medium heat. Add onions and sauté until they are clear. Do not let them brown.  Sprinkle one tablespoon of flour over the butter and mix well. Allow this mixture to cook for two minutes. Do not let it brown.  Stir in about two ounces of the chicken stock.  Mix well and add the remaining stock.  The stock will thicken slightly.  Add the pumpkin puree, stir well

Add the salt and pepper and the various spices.  Use the spices sparingly. Let the soup heat through. If you can use the calories, add the cream.  Let the soup sit over slow heat at least ten minutes. And add more spices if you like. If you wish you can use different types of spices, Mexican or Indian and the soup will take on a different taste. The soup can be served hot or cold.  As a festive start to a party, serve the soup from a whole pumpkin.

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