Pumpkin Soup without the Fuss
- 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.