Pumpkin Soup - cooking recipe

Ingredients

7 Tbsp. butter
6 green onions, chopped
1 onion, sliced
2 1/2 lb. diced pumpkin or 3 c. puree
6 c. chicken stock
1/2 tsp. salt
3 Tbsp. all-purpose flour
1 c. light cream
croutons
curry, black pepper and Tabasco to taste
lightly salted whipped cream (optional)

Preparation

Melt 4 tablespoons butter in large saucepan or pot.
Saute green onions and onion until soft and golden.
Add pumpkin, stock and salt.
Bring to boil, stirring, then simmer 10 minutes if puree is used
or until pumpkin is soft if diced pumpkin is used. Rub soup through a fine sieve or strain if puree has been used. Return soup to pot.
Knead flour with 2 tablespoons butter and gradually add to soup while beating with whisk.
Bring soup to boil, whisking, until it thickens.
Season with curry, black pepper and Tabasco.
Add light cream and remaining tablespoon butter.
Serve, garnished with croutons and whipped cream, if desired.