Creamy Autumn Pumpkin Soup

 Creamy Autumn Pumpkin Soup
1/4 cup (1/2 stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 can (15 ounces) 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
1/8 teaspoon ground cinnamon
Parsley (optional, for garnish)

Melt the butter in a large saucepan over medium heat or in a mivrowave for 10-15 seconds in a microwave safe dish. Then, add onion, garlic and brown sugar; cook for 1-2 minutes or until soft. Add chicken broth, water, salt and pepper and bring to a boil while stirring occassionally. Reduce the heat to low and cook for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook for 5 minutes stirring occasionally then take the pan off of the heat.

Then, transfer the mixture into a food processor or blender, all at once or little by little. Blend the mixture in the food processor until it is smooth. Then, place the soup back into the saucepan to warm the soup and serve. Enjoy!

*All of these ingredients can be found at Eurofresh Market

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