Pumpkin & Lemon Soup

- 1/4 c. butter
- 1 large onion, sliced
- 1 lb. of pumpkin, seeded & cut into chunks (or 1 cup of canned pumpkin, not the pie filling)
- 1 3/4 c. of sliced potatoes
- 1 small garlic clove, crushed
- sprig of thyme
- 5 c of chicken stock
- salt
- fresh ground pepper
- 2 T of lemon juice
- 1/2 c. of heavy cream

1. Melt the butter in a large, heavy sauce pan & slowly cook the onion until soft & transparent. Add the pumpkin, potatoes, garlic and thyme. Cover the pot and simmer for 20 minutes (or until all the vegetables are soft).
2. Add the stock, salt and pepper to taste. Bring to a boil and simmer for 10 minutes. Remove and discard the thyme sprig.
3. Pureé the soup in a blender or food processor. Stir in the lemon juice and then the cream. Return to the pot and reheat, but do not boil. Serve in warm bowls.

Serving Size: serves 6 hungry, pumpkin-loving people

Number of Servings: 6

Recipe submitted by SparkPeople user CHASECM.