My good friend Adrien (who also happens to be my sister) posted a recipe for a great pumpkin soup on her blog. I'm rather picky when it comes to taste (ironic since I branch out in making new things, but am nervous about trying them sometimes), but this soup was excellent! Eat it with warm scones (the English kind, not the weird frybread kind). So tasty, and perfect for fall.
The recipe in brief:
Sautee 2 Tbsp. butter and 1 white onion (chopped) in a large saucepan and then add 1 can chicken broth. Simmer and stir for 15 minutes. After simmering, puree in blender and then return to saucepan. Add 1 (15 oz.) can pureed pumpkin, 1/2 additional can chicken broth, 8 shakes of salt, 8 shakes of black pepper, 1/4 tsp. cinnamon, 1/8 tsp. ginger, cloves and nutmeg to taste, a TINY shake of cayenne powder (if available), and 1/4 cup (add more to taste) of brown sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Add 1 cup heavy cream, stir. Serve immediately.