Fall is in the air! OK, maybe not yet here in S. Florida, but this is the time of year I start to really miss home. Whatever I can cook to fill my home with the subtle scents of fall will be on my menu, and least for the next month. Pumpkin Soup is simple, smells delish, and is perfect for those chilly fall evenings.
- 1 can pure pumpkin
- ½ stick butter
- 1 yellow onion, chopped
- 1 clove garlic, minced
- ¼ cup brown sugar
- 1 can (14.5 Oz) chicken broth
- ½ cup water
- 1 ½ cup heavy cream
- ¼ teaspoon ground cinnamon, or to taste.
- ¼ tsp parsley
- salt & pepper
In large saucepan melt butter over medium high heat. Add onion, garlic and sugar bring just to a boil. Reduce heat; add water and broth, bring to a boil, stirring occasionally. Let simmer about 10 minutes, stir in pumpkin, heavy cream, salt, pepper and cinnamon. Return to a boil.
CAREFULLY transfer mixture into a blender (or food processor) blending until smooth. Return to pan; serve warm. Garnish with parsley if desired.