Pumpkin Soup
Warm and comforting soup for fall! Serves 5-6.
Ingredients:
3 tablespoons butter
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon brown sugar
1 can (14 oz) chicken broth
Salt and pepper to taste
1 can (15 oz) solid pack pumpkin
1 1/2 cups half n half
1/8 teaspoon cinnamon
Dash nutmeg
Method:
Over medium heat, sauté onion and garlic in butter until onion is transparent and tender. Add small amounts of chicken broth, as needed to prevent scorching. Add brown sugar to onions and just enough water to dissolve sugar and create glaze on bottom of pan. Add chicken broth, salt and pepper to taste; bring to a boil; reduce heat, cover and simmer 15 minutes. Using hand held blender, blend until smooth (if using stationary blender, cool before blending). Stir in canned pumpkin, heat through; stir in half n half, cinnamon, and nutmeg. Warm through.
