Harvest Pumpkin Soup | Blue Flame Kitchen

Ingredients

• 1 large onion, chopped
• 1/4 cup salted butter
• 1 large potato, peeled and diced
• 3 carrots, diced
• 4 cups cubed peeled pumpkin
• 3 cups chicken stock
• 1 tsp thyme, crumbled
• 1/2 tsp nutmeg
• Dash cayenne pepper
• 1 1/2 cups milk or light cream
• Salt and pepper*