Pumpkin Soup

Bethany Lutheran Church – Kathleen Holm

1 Tbs Butter

1 large onion, diced

2  14  1/2 oz can of chicken broth

1  16oz can of pumpkin

1 tsp salt

1/4 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp pepper

1 1/2 c. whole milk

1 c  half & half

melt butter in a dutch oven.  Add diced onion.  cook until tender, about 5 min. Add one can of broth and bring to a boil.  Cover & reduce heat to simmer. (about 15 min)  Process in blender. (about 1 min) Add other can of chicken broth, pumpkin, & seasonings.  Bring to a boil.  reduce heat & simmer 10 min.   Add milk & half & half.  To serve add optional pine nuts or croutons.