The day started (with the night before almost never ending) with 2 hours of sleep and helping a friend with a brunch (45 minutes away). With just an hour or so between getting home and leaving for the Holiday Market and errands, I pulled out an old favorite, Pumpkin Soup.
1/4 cup butter
1 small onion, diced
1 clove garlic, diced
2 Tablespoons brown sugar (that’s the recipe but I like it a bit sweeter so I double it.)
1 can evaporated milk (I used the rest of the heavy whipping cream left from making the scones for the brunch. To get just a bit more, regular milk was poured into the carton and shaken.)
1 1/2 cups chicken or vegetable broth
1/2 cup water
1 (29 oz) can pumpkin (not pumpkin pie)
1/8 teaspoon cinnamon (or more)
Melt butter. Add onion, garlic and sugar. Sauté low until soft.
Add broth, water and salt and pepper. Bring to boil. Add pumpkin
and simmer on low for 15 minutes. Add milk and cinnamon and
heat through. At this point I put it all in the crock pot on low and left AGAIN.
This can be blended to make smoother but I don’t. (my blender is broken but wouldn’t do it anyway.)
So when I got home from a wonderful time at the local holiday market where I sold many cookbooks and met really cool people, I could cozy up to a tasty, warm cup of soup. Hope you enjoy it, too.