Pumpkin Soup With Cider Cream Recipe

Ingredients

Soup:

8 tbsp. butter, softened

6 green onions, chopped

1 cooking onion, sliced

3 cups pumpkin puree (1 29-oz can)

6 cups fat free, reduced-sodium chicken stock

1/2 tsp. salt

3 tbsp. flour

1 cup milk

Cream:

1/2 cups apple cider

2/3 cup sour cream

Preparation

Soup: Melt 4 tbsp. butter to saute onions. Add puree, stock, and salt. Bring to a boil, stirring. Simmer for 10 minutes.

Remove onions, puree them, and return to mixture. Knead flour and remaining butter with fork to make a roux. Add roux to soup and beat with whisk. Bring to boil until thick. Season and add milk.

Cream: Boil cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

Serve soup hot, and drizzle with cider cream. Top with chives.