1 lb. can of unseasoned pumpkin (or 2 1/2 lbs. peeled fresh pumpkin)
4 c. of seasoned chicken stock
1/4 c. finely chopped onion
3 scallions, minced
1/2 tsp. salt
1 c. light cream
1/4 c. sour cream
2 med. tomatoes

Bring chicken stock, with onions and white part of scallions to a boil. Add canned pumpkin after simmering stock 15 minutes. (If fresh pumpkin is used, add to stock with onion), blend well, reboil, simmer another 5 minutes. Remove to blender and puree until smooth. Cool, add light cream and blend. Garnish with thinly sliced and peeled tomato topped with dab of sour cream and green minced scallion.