Cheesy Pumpkin Soup

Archives | Originally appeared: September 20, 1984

Ingredients:

• 2 Tbsp. butter
• 1/2 cup chopped green onion
• 2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1/4 tsp. cinnamon
• 2-1/2 cups milk
• 1 can pumpkin (16 oz.)
• 1 cup canned condensed chicken broth, undiluted
• 1-1/2 cups shredded Muenster cheese (6 oz.)
• sliced tomatoes
• shredded Muenster cheese
• chopped green onion

Directions:

1. Melt butter in heavy saucepan; add onion and sauce. Stir in flour, salt, nutmeg and cinnamon. Cook until smooth, stirring constantly.
2. Remove from heat. Gradually stir in milk and chicken broth. Bring to a boil over medium heat, stirring constantly.
3. Add pumpkin, blending thoroughly. Simmer 5 minutes, stirring occasionally.
4. Remove from heat. Add cheese, stirring until melted. Bring to serving temperature over low heat (do not boil). Garnish each serving with a slice of tomato topped with shredded cheese and sprinkled with green onion.
5. Yield: 6 cups.