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Pumpkin Soup

6 shallots, peeled and chopped

2 tablespoons butter

3 cups chicken stock

1/2 cup orzo (rice-shaped pasta)

1 1/2 cups pureed pumpkin (canned or fresh)

1/2 cup half and half cream

3 tablespoons freshly grated Parmesan cheese

1/3 cup chopped fresh dill

1/2 teaspoon dry mustard

Salt and freshly ground black pepper to taste

1. Saute shallots in butter for a few minutes.
2. Add the chicken stock, bring to a boil and add the pasta. Cook about 5 minutes.
3. Stir in the pumpkin, cream, and grated Parmesan. Reduce heat to a simmer and add the dill, mustard. Season with salt and pepper. Continue to cook over low heat about 25 minutes. Serve hot.

Serves 6.