1 onion, minced
2 tablespoons butter

2 cups canned pumpkin puree
2 cans (10-1/2 ounces each) chicken broth
3 tablespoons honey
1/2 teaspoon pumpkin pie spice
salt and pepper to taste

1/2 cup orange juice
1 pint half and half

Sauté the onion in the butter until the onions are soft. Puree the onions in the blender. (Use a little chicken broth, if your blender needs it to whip smoothly.)

Pour the pureed onions into a Dutch oven. Add the pumpkin, chicken broth, honey and spices. Add the orange juice and stir until well blended. Heat carefully and when hot, slowly add the cream. Bring to a simmer and cook for 10 minutes. Simmer gently, but do not boil.

Serve with a dollop of sour cream. Serve hot or cold. Serves 6.

Note--Soup can be made up to 2 days earlier and kept refrigerated. Take care in
reheating. Allow soup to come to room temperature and then heat carefully.
--If you are planning to serve the soup cold, sweeten it with an additional
tablespoon or two of honey or with a little brown sugar.

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