Pumpkin Soup

From the kitchen of Kendra

1 large can pumpkin (3 1/2 cups)
4 cans chicken broth
4 green onions
1 small white onion
4 Tbsp butter
3 Tbsp flour
1 tsp mace
1/2 tsp white pepper
1 cup half and half
5-6 slices cooked bacon, crumbled
1/2 cup milk
2 Tbsp brown sugar


Cut up green and white onions and saute in butter in a large, heavy pan.  Add flour and cook for about 2 minutes, then add chicken broth.  Mix well and cook for 4 minutes on low heat.  Simmer; add pumpkin, spices, bacon, and half and half.  Add brown sugar.  Serve warm garnished with sour cream adn chives, if desired.


Normally, I leave the mace out and increase the bacon.