Ingredients

2 cans pumpkin (16-oz. cans)
1/4 tsp. allspice
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
10 C. chicken broth
2 Tbsp. butter or margarine
1 C. yellow onions, chopped
1 C. leeks, cleaned, sliced
salt and white pepper, to taste
sour cream, low fat, for garnish
nutmeg, for garnish
chives, for garnish

Cooking Instructions

In a large stockpot, combine pumpkin, allspice, nutmeg, cinnamon and broth. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. In a separate saucepan, melt butter or margarine over medium heat. Saute onion and leeks until golden, about 6 to 8 minutes. Stir into pumpkin mixture and heat for several minutes, stirring constantly. Taste for salt and white pepper. If soup is too thick, thin with additional broth. Serve very hot with a dollop of sour cream on top, a pinch of nutmeg, and chopped green onion tops.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)