teaspoons and tablespoons: Pumpkin Soup

1 cup chopped onion

2 tablespoons butter, melted

2 (14.5 ounce) cans chicken broth

1 (15 ounce) can pumpkin puree

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground black pepper

1 cup heavy whipping cream

	Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil.
	Transfer broth mixture into the container of a blender or processor. Process until smooth.
	Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
	Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. I found this recipe on Allrecipes.com, and tried it tonight, and I love it! Great for fall.

Printed from Allrecipes.com 10/8/2009

teaspoons and tablespoons