My mom’s church serves this for a fundraiser dinner. It is very good but a bit heavy, so serve small amounts before a turkey dinner. This makes a large batch, but extra soup can be frozen (minus the half-and-half; just reheat and add hlaf-and-half according to directions below).
Melt 4 sticks of margerine
Saute 4 cups diced onions until transparent
1 cup flour
4 teaspoons salt
1 teaspoon ginger
1 teaspoon nutmeg
Cook several minutes
Add 16 cups chicken stock (fresh or canned)
Simmer and stir
Add 4 – 29 oz. cans pureed pumpkin
Simmer 20 minutes
Remove from heat
Just before serving – add 8 cups half-and-half (or 4 cups half-and-half and 4 cups whole milk) and heat soup through.
I am not a fan of pumpkin, but I LOVE this soup. The recipe can be easily halved (or doubled if you are cooking for an army).