1 Tbsp. butter or margarine
1 lg. onion, chopped
2 potatoes, peeled & chopped
1 c. pumpkin puree
3 c. chicken stock (bouillon is fine)
1 c. milk or light cream – we used coconut milk, but 1%, 2%, or homo is fine
1/4 to 1/2 tsp. salt
ground pepper, nutmeg & cayenne to taste – we didn’t put the cayenne in
Melt butter, add onion & cook until transparent. Add potato, pumpkin, & chicken stock. Bring to boil & simmer, covered, until vegetables are tender. Puree until smooth. Add milk, reheat. Add spices. Can garnish with toasted pumpkin seeds, chopped chives or green onions.