:: Creamy Pumpkin Soup ::
1/4 butter
1/3 cup chopped sweet onion
1 clove finely chopped garlic
1 tablespoon brown sugar
1 can low sodium chicken broth
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
1 (15 oz) can Libby's Pure Pumpkin
1 (12 oz) can evaporated milk
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 cup heavy cream
Melt the butter in a 3 quart size saucepan, add in onion, garlic, and brown sugar and saute for 2 minutes. Add in chicken broth, water, salt, and pepper, bring to a boil then reduce heat and simmer on low for 10 minutes. Add in pumpkin, evaporated milk, cinnamon, nutmeg, and cream, and cook on medium for 5 minutes. Transfer soup (you'll probably have to do it in batches) to a food processor and pulse a few times to combine evenly. Transfer all the soup back to your saucepan, and cook for 5 more minutes. Finish with a dollop of creme fresh, some chopped fresh sage, and a few chopped hazelnuts.