Velvet Pumpkin Soup

Melt butter and saute onions and garlic until golden brown. Add spices and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes. Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don’t allow soup to boil, but a simmer is okay.

In batches, transfer soup to a blender or food processor. Process till very smooth. Serve hot. Garnish as desired (paprika, nuts, croutons, herbs, etc.).

Some notes:

Leftovers reheat nicely (I have not tried freezing it, though).

I used low-sodium/low-fat chicken broth and low-fat evaporated milk to lighten the recipe some. You could also reduce the butter by half, probably.

I prefer the blender over the food processor. Makes everything smooth and just a little frothy!