Cream of Pumpkin Soup
1 cup chopped onion
2 tablespoons butter, melted
4 cups chicken broth or veggie stock
2 cups cooked pumpkin puree, or substititue cooked butternut squash
1 teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
1Saute onion in butter in a medium saucepan until tender. Add 1 cups broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
2 Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
3 Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.