PUMPKIN SOUP WITHOUT THE FUSS

serves 4

• 1 tablespoon of butter
• 1 medium onion (chopped)
• 1 tablespoon of brown sugar
• 2 cups of chicken stock (or vegetable stock)
• 1 cup of applesauce
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1 can of pumpkin (16 ounces)
• 8 ounces of evaporated milk (You can add up to 12 ounces)

Melt 1 Tablespoon of butter over medium heat. Add chopped onions and cook for about 7-10 minutes, stirring occasionally.

Add applesauce, brown sugar, cinnamon, salt and pepper and cook over medium heat for about 5 minutes stirring often.

Add pumpkin and chicken stock and bring to a boil

Reduce the heat and cook 20 minutes. Remove form the heat and stir in enough evaporated milk until it reaches your desired thickness.