Pumpkin Cream Soup



1 1/2 teaspoon onion, chopped
3 tablespoons butter
2 1/2 tablespoons flour
2 1/4 cups pumpkin puree
4 1/2 cups chicken broth
1 1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
white pepper to taste
3 egg yolks, slightly beaten
1 1/2 cups evaporated milk (skim milk may be substituted)
1/4 cup parsley

1. Saute onion in butter until tender. Stir in flour and cook over low heat. Remove from heat.
2. Add pumpkin puree, broth, salt, ginger, nutmeg and pepper. Return to heat and stir with whisk until sauce is thick and smooth.
3. Combine egg yoks with milk and add to mixture. Bring to boiling point, stirring constantly. Do not allow to boil.
4. Correct seasoning and add chopped parsley.

Barry Conway Recipe