Ingredients

1/4 cup butter
1/2 cup onion
1/4 cup shallots, chopped
3 cups chicken stock, canned or homemade
1 large potato, peeled and chopped
2 cups cooked pumpkin, canned or homemade
1 tsp paprika
1/4 tsp crushed red pepper flakes
1 cup whipping cream
1 tbsp chopped chives
salt and pepper, to taste

Directions

1. Melt butter in a Dutch oven or large stockpot. Add onion and shallots and sauté for 5 minutes or until soft. Add stock, potato, pumpkin, paprika, red pepper flakes, salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally. Cool slightly then purée in a food processor or blender.
2. Return to pot and stir in most of the cream. Simmer for 5 minutes. Pour into bowls and garnish with a swirl of cream and chives.