Recipe - Cream of Pumpkin Soup

From Christine Schlittenhart’s Kitchen

INGREDIENTS:
1 cup chopped white or yellow onion
2 tablespoons butter, melted
2 (14.5) ounce cans of chicken broth
1 (15) ounce can pumpkin puree
¼ cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
Pinch of cayenne pepper
1 cup heavy whipping cream

DIRECTIONS:
1. Sauté onion 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 cooled broth mixture into the container of a blender or processor. Process until smooth.
2. Return mixture to saucepan. Add remaining can of broth, pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground pepper & cayenne; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
3. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.