EmailTweet 0 Creamy Pumpkin Soup By skstiffler Soup/Chili September 18, 2012 Yields: 5 Servings Directions 1Melt butter in large saucepan over medium heat. Add onion, garlic and sugar, cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper, bring to a boil, stirring occasionally. 2Reduce heat to low, cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. 3Cook, stirring occasionally, for 5 minutes. Remove from heat.; 4Transfer mixture to food processor or blender (in batches, if necessary), process until smooth. 5 Return to saucepan. 6Serve warm. Ingredients 1/4 cup (1/2 stick) butter or margarine; 1 small onion, chopped; 1 clove garlic, finely chopped; 2 teaspoons packed brown sugar; 1 can (14 1/2 fluid ounces) chicken broth; 1/2 cup water; 1/2 teaspoon salt (optional); 1/4 teaspoon ground black pepper; 1 can (15 ounces) Libby's 100% Pure Pumpkin; 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk; 1/8 teaspoon ground cinnamon; 00:00 Share this:FacebookTwitterGooglePinterestPrintLike this:Like Loading... Related 1 comment 5 Pumpkin Soups with some extra flavor | Recipe Farm says: October 19, 2012 at 6:47 pm […] Creamy Pumpkin Soup recipe […] Reply Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email.