4 tablespoons butter
1/2 cup minced onions
1 rib celery
1 carrot pared and minced
4 ounces of mushrooms
2 cans pumpkin puree
2 cupss chicken broth
1 cup half and half
1/2 cup heavy cream
1/2 cup fresh orange juice
1 cup sour cream
2 teaspoons orange rind
1 tablespoon chives
1/2 teaspoon salt
3 dashes hot sauce
Heat butter on medium, add onions, celery and carrot. Cook one minute. Add mushrooms and stir in pumpkin and broth. Puree in blender until smooth. Put back in saucepan, add half and half, heavy cream and orange juice. Heat until boiling. Reduce heat and simmer 10 minutes, uncovered. Combine sour cream, orange rind and chives separetely. Season soup with salt and hot sauce and ladle into bowls with a topping of the cool sour cream.
