Take the chill out of our Seattle Autumns with this tasty pumpkin soup. What make this soup a winner is the canned pumpkin which speeds up the recipe and allows year around preparation.
2 tablespoons butter
1 small onion, finely chopped
2 (15 oz.) cans pumpkin
4 cups water
1 cup milk
2 tablespoons maple syrup
Freshly ground Salt and pepper, to taste
Optional toppings of choice such as toasted pumpkin seeds, sour crème, hearty croutons
1. Melt butter in a large saucepan over medium heat
2. Add the chopped onion and cook until nice and soft
3. Whisk in the pumpkin, water, milk, syrup, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes, whisking frequently.
4. Top with toasted pumpkin seeds, hearty crotons and/or a dollop sour cream
This pumpkin soup lends itself well to alterations such as the addition of ginger, garlic or curry.