Pumpkin Soup

Serves: 8

1 cup onion, chopped

2 Tbsp butter, melted

2 (14.5 oz) cans chicken broth

2 (15 oz) can pumpkin puree

1 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground black pepper

dash of cayenne pepper

1 cup heavy whipping cream

Directions:

Saute onion in butter in a medium saucepan. Add 1 can chicken broth; stir well. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, and spices and stir well. Bring to a boil, cover, reduce heat, and simmer 10 minutes more, stirring coccasionally.

Stir in cream and heat through, but do not boil (or it may curdle).