Fall is so full of wonderful flavors, but none as versatile and hearty as pumpkin.  I love roasting my own pumpkin and turning it into a wonderful meal.  If you don’t have time to roast your own, canned pumpkin is just as good, (just not as fun!)

Serve with toasted Parmesan Crisps, rustic french bread or a salad and have yourself a delicious, quick, fall meal.  Happy Cooking!

~ Gena

Ingredients:

Serves 6

• 2 cans pure pumpkin
• 1 small onion, diced
• 1 T olive oil
• 4 T unsalted butter
• 4 T flour
• 4-8 cups chicken broth
• 1 t. nutmeg
• fresh ground pepper to taste
• 1 1/2 t. sea salt
• 1 cup cream or milk (optional)
• Parmesan Crisps:
• butter
• Fresh grated Parmesan cheese
• 3 tortillas (try Tortillas Fresca-uncooked tortillas that take just a minute to cook and taste like homemade)

Directions:

• Heat olive oil over med. heat in a large soup pan.  Add onions and cook for a couple min. or until translucent.
• Add butter and stir until melted and bubbles disappear.  Add flour and stir.
• Slowly add 1 cup chicken broth, stirring or whisking continuously until smooth.
• Add nutmeg, salt and pepper and stir until smooth.  Mixture will thicken.
• Stir in pumpkin.
• Slowly stir in 3 more cups of broth.  Let cook for several minutes and add more broth until desired consistency is reached.  Add a splash of cream for a little extra creaminess.
• Serve in bowls and add an extra sprinkle of nutmeg and fresh ground pepper.  Enjoy!!
• For Crisps, heat a med. saucepan.  Butter one side of tortillas and place in pan.  Top with a sprinkling of Parmesan and let melt for about 1-2 min.  Cut into wedges to serve.