• 3 tablespoons butter
• 1 cup chopped onion
• 2 cloves of garlic, minced
• 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
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1 cup heavy cream

Saute onion and garlic in butter in a medium saucepan until tender. 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, salt, ground cinnamon, ground ginger, brown sugar, cayenne pepper, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in cream and heat through. Do not boil.

*If you desire a thicker soup, add 3 Tbsp. flour to onion mixture before adding chicken broth. Cook onion and flour mixture for 2-3 minutes, then add broth, and continue following recipe.