Ingredients
1 yellow onion, finely chopped
2 Tbsp butter
2 Tbsp flour
1 2-lb. can pumpkin
5 c chicken broth
1/4 c white vermouth
1 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2 egg yolks
1 c whipping cream
Preparation
Saute onion in buter for 3 minutes, until softened. Stir in flour. Add pumpkin, mashing it into a puree. Add chicken broth, vermouth, and salt. Cover and simmer for 15 minutes. Add ginger and nutmeg. Combine egg yolks and heavy cream. Slowly stir into soup. Heat until hot, but not boiling.
