1 onion, finely chopped
1 bunch scallions (no greens), finely chopped
1/4 c. + 3 tbsp. butter
3 (1 lb.) cans solid-pack pumpkin
8 c. chicken broth
Salt & pepper to taste
3 tbsp. flour
2 c. light cream
2 c. crisp croutons

Saute the onion and scallions in 1/4 cup butter until tender, but not browned. Add pumpkin and cook gently 5 minutes. Stir in the broth and cook, stirring 10 minutes. Season with salt and pepper.

Blend together the remaining butter and flour and whisk into the simmering soup. Stir in the cream and reheat just before serving. Serve sprinkled with croutons. Makes about 8-10 servings.