2 Tbsp unsalted Butter
2 Yellow Onions (that have been diced)
2 Cloves Garlic (minced)
3 tsp Salt
1 tsp ground Cinnamon
½ tsp ground Nutmeg
½ tsp ground Ginger
2 15 oz cans Pumpkin Puree
2 Cups Chicken Stock
2 Cups Water
½ Cup Heavy Cream
Start off by melting butter in a heavy bottom pot on medium heat. Once the butter is melted add the sliced onions to the pan and cook stirring occasionally until caramelized (about 15 minutes). Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute. Add in about ¼ cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Next add the remaining chicken broth, water, and pumpkin puree and stir to combine. Turn heat on low and simmer the soup for 20 minutes. Turn the stove off and use a handheld immersion blender to puree the soup. Stir the heavy cream into the soup. Top with extra cream and pepper.
Enjoy!
