Howard L. Puckett
Makes 5 cups
1/2 cup butter
1 onion, minced
2 (15-ounce) cans cooked pumpkin
2 1/2 cups chicken broth
1 cup whipping cream
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 tablespoons crème fraîche or sour cream
Melt butter in a large saucepan over medium heat. Add onion; sauté until tender but not brown. Stir in pumpkin and next 4 ingredients. Cover and simmer 30 minutes.
Pour soup into cordial glasses; top with a dollop of crème fraîche.