Pumpkin Soup

Last time that Laura visited, I decided to make the good doctor some vitamin-A-filled pumpkin soup! Below is how I made the comforting dish 🙂

Ingredients :

1/4 cup of butter

1/2 cup of onion, chopped

2 tsp brown sugar

14.5 ounce can of chicken broth

1/2 cup water

1/2 tsp. salt

1/4 tsp. pepper

15 ounce can of pure pumpkin

12 ounce can of evaporated milk

1/8 tsp. cinnamon

1/2 gala apple, chopped in small squares, skinned

Melt butter in a large saucepan until it sizzles. Drop in the chopped onions and cook until carmelized. Stir in brown sugar. Add chicken broth, salt and pepper. Wait until it boils and then reduce the heat to low and cook for 10 mins. Stir in apple squares and cook for 5 more minutes. In side bowl, mix together pumpkin, evaporated milk, and cinnamon until smooth. Slowly scoop the mixture into the saucepan and cook an additional 5 minutes, until warm.






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