Pumpkin Soup

Ingredients:

1 large onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

2 cans (14.25 ounces each) chicken broth, divided

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground black pepper

2 cups milk

1 can (15 ounces) solid-pack pumpkin

1 cup half-and-half cream

Directions:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can of broth and seasonings. Bring to a boil. Reduce the heat; cover and simmer for 15 minutes.

Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in milk, pumpkin, cream and remaining broth; heat through.

Yields: 9 servings

Serve with cinnamon croutons (recipe listed under breads).