Cream Of Pumpkin Soup - cooking recipe

Ingredients

4 c. cubed and pared pumpkin (about 1 lb.)
3 c. chicken stock
1 medium Russet potato, pared and coarsely chopped
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper
1 c. heavy cream

Preparation

Heat pumpkin, chicken stock, potato and onion in large saucepan over medium heat to boiling; reduce heat.
Simmer, covered, until vegetables are tender, about 25 minutes.
Strain off liquid and add vegetables to food processor using chopping blade to make smooth puree.
Return puree to liquid in saucepan.
(Soup may be prepared up to this point in advance, refrigerated.)
Just before serving, heat soup to simmering.
Add salt, nutmeg and pepper.
Remove from heat and stir in cream.