1 stick butter
1 and ½ c. chopped onions
2 c. parsnip, peeled and sliced into 1 in. pieces.
2 c. cooked pumpkin or one 15oz can of raw pumpkin.
(You can use 4 cups parsnip but the soup will be very sweet)
Dash nutmeg (optional)
Dollop of sour cream and chopped scallions or chives for garnish
Sauté chopped onions in butter on med-low heat in a covered pan until the onions are soft. Add parsnips and continue to sauté in covered pan until really soft. Process the cooked mixture in a food processor in batches adding beef bouillon to make the soup the right thickness for your taste. You can use any brand of bouillon, but the Better than Bouillon brand is the best - it’s in glass jars in the bouillon section of the grocery store. The vegetable base also works.
Add a little nutmeg if desired and season to taste with salt and pepper.
Add just a dollop of sour cream to bowls and add flavor and garnish with sprinkling of chopped scallion or chives.