1/2 c heavy cream
1 Melt butter in large saucepan over medium-high heat. Add onions and
garlic and cook, stirring often, until softened, about 4 min. Add
spices and stir for a minute more.
2 Add pumpkin and 5 c chicken broth; blend well. Bring to a boil and
reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor; blend
until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk
and cream. Adjust seasonings to taste.
Adapted from Simply Recipes
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