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
Oven low-medium heat in a medium-sized stockpot, saute' 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.
