PUMPKIN SOUP WITHOUT THE FUSS

PUMPKIN SOUP WITHOUT THE FUSS

serves 4

·      1 tablespoon of butter

·      1 medium onion (chopped)

·      1 tablespoon of brown sugar

·      2 cups of chicken stock (or vegetable stock)

·      1 cup of applesauce

·      1/2 teaspoon of salt

·      1 teaspoon of cinnamon

·      1 can of pumpkin (16 ounces)

·      8 ounces of evaporated milk (You can add up to 12 ounces)

Melt 1 Tablespoon of butter over medium heat. Add chopped onions and cook for about 7-10 minutes, stirring occasionally.

Add applesauce, brown sugar, cinnamon, salt and pepper and cook over medium heat for about 5 minutes stirring often.

Add pumpkin and chicken stock and bring to a boil

Reduce the heat and cook 20 minutes. Remove form the heat and stir in enough evaporated milk until it reaches your desired thickness.