Cream of Pumpkin Soup

Cream of Pumpkin Soup

(I talked about this recipe here)

1 tablespoon butter
1 cup onion, chopped
28 ounces vegetable broth
14 ounces canned pumpkin (pure pumpkin - not the pie stuff)
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon black pepper
1 cup heavy cream

Stove top instructions:
Melt butter in a large pot over medium heat.
Add onion and saute until translucent - about 8 minutes.
Add vegetable broth, pumpkin, salt, cinnamon, ginger, and pepper, stirring to combine.
Bring to a boil, then reduce heat, cover, and simmer 10 minutes.
Stir in cream and heat through, being careful not to let it boil.

Alternate crockpot version (this is how I make it with the kids):
Put butter, onions, vegetable broth, pumpkin, salt, cinnamon, ginger, and pepper in a slow cooker. Stir everything together.
Cook on high for 2-3 hours.
Stir in cream and cook on low until heated through - about 15 minutes.

makes 6 regular servings, or 15 small kid-size servings
adapted from: Thomas at AllRecipes

HUs: 4