• 2   tablespoon(s)   unsalted butter
• 1   large   potato, peeled  and chopped
• 1   large   onion, chopped
• 4 1/2 cup(s) chicken broth
• 1   can(s)   (15-ounce) pure pumpkin
• Salt
• Freshly ground  pepper
• 1/4   teaspoon(s) ground nutmeg
• 1/2   pint(s)   (16 tablespoons) heavy cream

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Directions

1. In a large pot over medium heat, melt butter. Add potato and onion and  cook, stirring occasionally, until onion is translucent, about 8 minutes. Add  chicken broth and bring to a boil. Cover, reduce heat to low, and cook until  potato is tender, 10 to 12 minutes.
2. Stir in pumpkin. Using an immersion blender, purée mixture until  smooth. (Or, use a blender to purée mixture in batches, then return to pot.)  Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to  medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for  10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if  desired. Serve hot.

(From: Harvest Pumpkin Soup Recipe – Country Living Follow us: @countryliving on Twitter | CountryLiving on Facebook Visit us at CountryLiving.com)