Creamy Pumpkin Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 small white onion, chopped
• 1 garlic clove, minced
• 1 tablespoon firmly packed light brown sugar
• 1/2 teaspoon freshly ground cinnamon
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1 (15-ounce) can pure pumpkin puree
• 3 cups low-sodium vegetable broth
• Kosher salt
• 1/2 cup heavy whipping cream
• Crème fraîche, for garnish (optional)

Steps

1. Have all of the ingredients ready.
2. Melt the butter over medium heat in a large pot. When it just starts to brown, add the onion and saute for 5 minutes. Add garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper, then cook for 3 minutes.
3. Stir the pumpkin puree and broth into the pot, add salt to season and bring to a boil. Lower the heat to low and simmer for 20 minutes.
4. Stir the cream into the soup and allow 10 minutes of cooling.
5. Transfer to a blender and puree until smooth, or use an immersion blender in the pot. Add extra water or broth if needed to obtain your preferred consistency. Return the soup to the pot or a large saucepan.
6. Serve the soup warm with a drizzle of crème fraîche.