INSTRUCTIONS

• 1. Melt butter in a large soup pot over medium heat, add onions and cook, stirring frequently, until soft, about 20 min. Stir in water and soup base, blend with an immersion blender until smooth.
• 2. Whisk in potatoes and milk. Bring to a boil (190°-212°F), stirring frequently.
• 3. Whisk in cumin, pepper, nutmeg and pumpkin purée. Blend with an immersion blender until smooth. Heat soup without boiling, stirring frequently, until heated through. Transfer to steamtable and garnish with sour cream and parsley and serve.