Pumpkin Soup

Pumpkin Soup

(received from Tricia Klein)

Ingredients:
* 1 cup chopped onion (I omitted this…)* 2 tablespoons butter
* 2 (14.5 ounce) cans or 4 cups chicken broth
* 1 (15 ounce) can or 2 cups pumpkin puree
*1/4 cup brown sugar
* 2 teaspoons salt
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 teaspoons ground black pepper
*1/4 teaspoon cayenne pepper
* 1 cup heavy whipping cream
Directions:
1. Sauté onion in butter on medium heat until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
2. Transfer broth mixture into the container of a blender or processor. Process until smooth. (I skipped this step since I omitted the onion). 3. Return mixture to saucepan. Add remaining can of broth, pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground pepper, and cayenne; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
4. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Makes 6 servings.

***Loved the recipe! It had a bit of a bite to it with the peppers. I think I would reduce the cayenne pepper in half next time. Silas told us that his “tummy was spicy”. :)