Ingredients:
- ¼ cup butter
- 1 large onion, chopped
- ¾ cup green onions, chopped
- 16 oz. canned pumpkin (no spices)
- 4 cups vegetable broth
- 1 bay leaf
- ½ tsp. sugar
- 1 ½ tsp. Neo Masala
- ¼ tsp. nutmeg
- ½ cup fresh parsley, minced
- 2 cups cream
- salt and pepper to taste
Directions:
Oven low-medium heat in a medium-sized stockpot, sauté onions in butter until they are soft. Puree in blender with ½ cup stock; return to pot. Add all remaining ingredients except cream and bring to a simmer. Cook for 30 minutes. Add cream and bring to temperature but do not boil. May be enjoyed hot or chilled. Serve with homemade croutons and a dollop of crème fraise or sour cream.