Originally posted 11/15/17
Ingredients (Yield: 4 servings)
1/2 of a large onion
2 cloves of garlic
Seasonings: Cayenne, Nutmeg, Black Pepper, Cinnamon
2 teaspoons of brown sugar
3 cups of low sodium vegetable broth or stock
2 cups ( or 1 15 oz can) of pureed pumpkin
1/2 cup of heavy cream or half and half
Step 1: Dice your onion and finely mince your garlic.
Step 2: Heat up a small amount of oil in a large pot over medium high heat. Saute your onions until they are wilted, but not browned
Step 3: Add garlic and cayenne, pepper, nutmeg, and cinnamon. I added approximately “2 shakes” of each to start. You will be adjusting the seasonings more later, so don't worry about it too much now. Stir the mixture and cook for about 2 minutes, or until the spices get nice and fragrant.
Step 4: Add your vegetable broth, pumpkin puree, and sugar. Heat to boiling, then simmer for 10 minutes, stirring occasionally.
Step 5: Add heavy cream or half-n-half and stir until well-combined. Turn the heat off under the soup and let the soup cool for 10 minutes.
Step 6: Using an emulsion blender if you have one, blend your soup until it reaches a smooth consistency.
Step 7: Turn the heat back on under your soup and warm it back up to serving temperature. Taste your soup and add salt and other spices to taste. My "2 shakes" of everything was almost right, but I added a tiny bit more nutmeg. I believe I added somewhere around 1/2 a teaspoon of salt, but I didn't measure it exactly.
Step 8: Serve hot!