Harvest Pumpkin Soup

I made this for the first time last Thanksgiving, it is reallllllly goooood! I cook it a day ahead of time, then heat on low in my slow cooker and serve it with the appetizers with fresh pumpkin bread for dipping.

Harvest Pumpkin Soup
Ingredients:
2 tablespoons butter
1 large potato, peeled & chopped
1 large onion, chopped
4 1/2cups chicken broth
2 cups fresh pumpkin puree (or 1 15oz can - but if you can, make it fresh, tastes so much better)
1/4 teaspoon nutmeg
1/2 pint heavy cream
salt & pepper to taste

Directions:
In large pot over medium heat, melt butter. Add potato and onion, cook, stirring occasionally. About 8 minutes. Add broth & bring to a boil. Cover and reduce heat to low, cook until potato is tender, 10-12 minutes.

Stir in pumpkin, using an immersion blender puree until smooth (if you don't have an immersion blender, you can puree in a regular blender in batches, but please allow soup too cool first, or you run the risk of the top of the blender exploding causing not only a mess, but you can get severely burned - after blending all return to pot).

Stir in nutmeg, plus salt & pepper to taste. Increase to medium high heat & bring to a boil. Cover, reduce to low heat, cook 10 minutes. Stir in cream and heat throughly.

Note: An immersion blender is also known as a hand blender