Cream of Pumpkin Soup

2 teaspoons onion flakes
3 tablespoons oil
2 tablespoons rye flour
4 1/2 cups chicken broth powder
1 1/2 tablespoons cornstarch
1/2 cup water
2 1/4 cups pumpkin purée
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup skim milk powder
1 cup water
some  salt to taste
some  pepper to taste
3  egg yolks, lightly beaten
some  parsley for garnish
Sauté onion in oil. Stir in rye flour and cook over low heat, stirring constantly. Gradually add the chicken stock, stirring with wire whisk until mixture is smooth and boils. Mix cornstarch with water and add to mixture, stirring until it begins to thicken and boils again. Add pumpkin purée and spices. Transfer to the top of a double boiler at this point.

Combine milk powder with water, using a wire whisk. Add to soup and heat thoroughly. Add salt and pepper, to taste. Shortly before serving time, add some of the hot soup slowly to the beaten egg yolks, stirring constantly. Then add this mixture to the hot soup gradually.

Keep soup warm but do not overcook or the soup will curdle. Garnish with parsley.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 10-15 min

Servings: 8

Recipe By: Nancy Albright

From:  The Rodale Cookbook
Used with permission of Ballantine Books