Pumpkin Soup

5 scallions or 1 small “minced” onion
½ stick “salted” butter
1 clove “minced” garlic
2 teaspoons light “packed” brown sugar
½ cup of water
1 can (14½ oz) low sodium chicken broth
1 can of 100% pure pumpkin
1 can (12 oz) evaporated milk
½ teaspoon of salt
¼ teaspoon black pepper
Very, very small pinch of ground cinnamon
Fresh ground white pepper and salt to taste

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.

Diva Tip:

• This soup is also delightful with a garnish of sour cream or crème fraiche.