A velvety-smooth pumpkin soup that’s perfect for an autumn supper with friends.
| 1/4 |
|
cup LAND O LAKES® Butter |
| 1 |
|
small (1/4 cup) onion, chopped |
| 1 |
|
clove garlic, finely chopped |
| 2 |
|
teaspoons firmly packed brown sugar |
| 1 |
|
(14.5-ounce) can chicken broth |
| 1/2 |
|
cup water |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
(15-ounce) can LIBBY'S 100% Pure Pumpkin |
| 1 |
|
(12-ounce) can evaporated milk |
| 1/8 |
|
teaspoon ground cinnamon |
Melt butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat until onion is softened (1 to 2 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor bowl fitted with metal blade or 5-cup blender container (in batches, if necessary). Cover; process until smooth. Return mixture to saucepan. Serve warm.
Recipe and photo courtesy of NESTLÉ® USA and www.VeryBestBaking.com.
