27 Oct Pumpkin Soup
|Serves 4 to 6|
5 scallions or 1 small “minced” onion
In a medium to large sauce pan melt the butter. Add in the shallots ( or onion), brown sugar, and garlic. Cook for 2 minutes or until softened. Add the broth, water, salt, and pepper. Bring to a boil and stir occasionally for 12 to 15 minutes. Now, stir in the pumpkin, cinnamon, and milk. Continue to cook for another 5 minutes; remove from the heat.
Transfer from the sauce pan to a food processor or blender and process until smooth. Return to the saucepan on very, very low heat until serving time.
• This soup is also delightful with a garnish of sour cream or crème fraiche.