24 oz cooked and pureed pumpkin (I use frozen squash)
32 oz chicken or vegetable broth
1 medium sweet onion
1 pint heavy cream
1 Tsp olive oil
Salt, pepper & nutmeg to taste
Dice onion and saute in bottom of midsized saucepan with oil. Cook onion until it is translucent and tender. Add pumpkin, broth, salt and pepper. Simmer for ten to fifteen minutes or until soup is heated through and bubbling nicely. Stir often to prevent burning. Take off heat and stir in heavy cream. Grate fresh nutmeg into soup right before serving (or use about 1/4 teaspoon of ground nutmeg). Pureeing it in a blender for a smoother texture is optional.