Pumpkin Soup

  Comfort food for a Fall afternoon

1/2 cup butter or margarine
2 small onions -- chopped
2 cloves garlic -- finely chopped
4 teaspoons packed brown sugar
4 T chicken base (I use the low-sodium variety)

5 2/3 cups water
2 1/2 teaspoons salt - use less if your chicken base isn't low-sodium
1/2 teaspoon ground black pepper

29 ounces canned pumpkin (not pumpkin pie mix)
24 fluid ounces evaporated milk
1/4 teaspoon ground cinnamon
1 tsp ground ginger

Melt butter in large saucepan over medium heat. Add onion, garlic, chicken base and sugar; cook for 1 to 2 minutes or until soft. Add water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk, ginger and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

This next step is optional.  Transfer mixture to food processor or blender, a couple of cups at a time; process until smooth. Return to saucepan. Serve warm. Serves 10

Hint: Don't fill the blender all the way.  It will find a way to splatter out of your lid.