Creamy Pumpkin Soup

Recipe courtesy of MrsC2004

Ingredients

• ½ stick butter
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 2 teaspoons packed brown sugar
• 1 can Chicken Broth
• ½ cup water
• ½ teaspoon of salt
• ¼ teaspoon ground black pepper
• 1 can ( 15 oz) 100% pure Pumpkin ( do not get sweetened for pie filling)
• 1 can ( 12 oz) Evaporated Milk
• 1/8 teaspoon of ground cinnamon

Directions

Melt butter in large saucepan over medium heat. Add onion, garlic and sugar, cook for 2 mins. or until soft. Add broth, water, salt and pepper, bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15-20 mins. Stir in pumpkin, evaporated milk and cinnamon. Cook for about 10 mins, stirring occasionally. Remove from heat. Blend soup mixture either in blender, food processor or use the hand held smoothie mixer (that works best because you don’t have to transfer the soup). Return to sauce pan, serve warm.