Pumpkin Soup

Pumpkin Soup – Summer H.

2 tsp. butter
2 tsp. minced shallots
1 tsp. minced garlic
4 bay leaves
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground allspice
1 tsp. nutmeg
2 cups chicken broth
2 cups whipping cream
½ cup brown sugar
3 cups canned pumpkin (1 large can)
2 tsp. salt
¼ tsp. white pepper

In a pot over medium heat, simmer shallots and garlic in butter till shallots are translucent, but not browned. Add bay leaves, cinnamon, cloves, allspice, and nutmeg and cook for a few minutes. Add chicken broth and simmer for 10 minutes. Add whipping cream and brown sugar and stir until sugar is dissolved. Add pumpkin slowly while stirring. Add salt and white pepper and simmer for 30 minutes. Remove bay leaves.

This makes enough to serve 4-6 people. If feeding a crowd, double the recipe.