Pumpkin Soup

Pumpkin Soup

1/2 stick butter (I guess you could use less LOL)
1/2 large onion
2 cups chicken broth
1 15oz can pumpkin puree
salt
1 tablespoon brown sugar
1/8 teaspoon white pepper
1/8 teapsoon ground ginger
1 teaspoon cinnamon
1 cup half and half


melt butter
add onion
cook until translucent
add 1 cup chicken broth, cook for a couple of minutes
puree in blender
add back to pot
add remaining cup broth, pumpkin, spices
heat until bubbling
add half and half, heat until hot
serve, eat, yum


Next time I might use a little less onion or cook them longer - the end result had a strongish onion flavor but was still good. Dh and I both liked it.

Can be made dairy free with soy creamer and Earth's Balance