Ingredients

serves 6. serving size: 1 bowl.

　　2 tablespoons (1/4 stick) butter

　　2 tablespoons all-purpose flour

　　2 1/2 cups milk

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1/2 teaspoon salt

　　1/4 cup firmly packed brown sugar

　　2 cups canned pumpkin puree

　　1 quart vegetable stock

　　2 egg yolks, beaten

　　

Step 1

Melt the butter in a large saucepan.

　　

Step 2

Blend in the flour, using a whisk.

　　

Step 3

Over low heat, slowly add the milk, a little at a time, stirring constantly until the mixture is a smooth sauce.

　　

Step 4

Combine the cinnamon, nutmeg, salt, brown sugar, and pumpkin in a large bowl. Mix well and add to the saucepan.

　　

Step 5

Add the vegetable stock and simmer for 5 minutes.

　　

Step 6

Temper the eggs by pouring a little of the hot liquid into them. Mix well and pour the eggs into the soup. Simmer for 5 minutes.

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