Creamy Pumpkin Soup

Sherry Kilgore brought this one night for book club and everyone had to have the recipe. She could have claimed it as her own, but she of course honestly attributed it to Land O' Lakes. Either way it's delicious, especially on a cool autumn day. --Mark

Ingredients:

1/4 cup butter
1/4 cup onion, chopped
1 clove garlic, minced
2 tsp. firmly packed brown sugar
1 can (14.5 oz) chicken broth
1/2 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/8 tsp. ground cinnamon

Instructions:

Melt butter in a saucepan until sizzling. Add onion, garlic, and sugar; cook over medium heat until onion is softened (about 1 to 2 minutes). Add broth, water, salt, and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk, and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to a food processor fitted with a metal blade, or a 5-cup blender. Cover; process until smooth. Return mixture to sauce pan. Serve warm.