Ingredients:
4 tablespoons butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 cans (15 ounces) pumpkin
4 to 6 cups of chicken or vegetable stock
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 pint heavy cream
Chopped Italian parsley
Directions:
Melt butter in a large soup pan over medium-high heat. Add onions and cook a few minutes until they start to get soft. Season with salt and pepper. Add garlic and cook for 30 seconds stirring constantly. Add pumpkin and 4 cups stock. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. With the soup on low heat, add brown sugar and cinnamon. Stir well. Slowly add cream while stirring to incorporate. If too thick add more stock. Taste to see if more salt and pepper is needed. Serve in individual bowls with chopped parsley on top.
This sounds great and looks beautiful!! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!