Easy Creamy Pumpkin Soup

• cup butter or 1/4 cup margarine↗1⁄4
• small onion, chopped↗1
• garlic clove, finely chopped↗1
• teaspoons packed brown sugar2
• (14 1/2 fluid ounce) can chicken broth↗1
• cup water↗1⁄2
• teaspoon salt (optional)↗1⁄2
• teaspoon ground black pepper↗1⁄4
• (15 ounce) can pumpkin puree↗1
• (12 fluid ounce) can evaporated milk↗1
• teaspoon ground cinnamon↗1⁄8

Step-by-step instructions

1. 1

   MELT butter in large saucepan over medium heat.

2. 2

   Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.

3. 3

   Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

4. 4

   Reduce heat to low; cook, stirring occasionally, for 15 minutes.

5. 5

   Stir in pumpkin, evaporated milk and cinnamon.

6. 6

   Cook, stirring occasionally, for 5 minutes.

7. 7

   Remove from heat.

8. 8

   TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.