This is one of my all time favorite soups. My Aunt Summer used to make this for me when I was just out of high school and living with them. She is to this day one of the best cooks I know. I need to get more of her amazing recipes.
1 Large Can Pumpkin Puree
1 tsp. Shallots (or onion)
1/2 tsp. fresh diced garlic
1 C. Chicken Broth
1 C. Whipping Cream or Milk
1/4 C. Packed Brown Sugar
2 Bay Leaves
1 tsp. Melted butter
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1/8 tsp Ground Cloves
1/2 tsp. Ground Nutmeg
1/2 tsp. Kosher Salt or to taste
1/8 tsp. Ground White Pepper
In a pot over medium heat, add butter, shallots and garlic, cook until shallots are translucent, stirring often so they do not burn. Add cinnamon, nutmeg, cloves, bay leaves, and allspice, cook until fragrant. Add Ck broth and Pumpkin and simmer 10 min. Add whipping cream and brown sugar. Whisk to combine, making sure there are no lumps and the desired thickness is achieved. Season with salt and ground white pepper. Bring soup back to a simmer; taste and adjust. Can serve with parmesan cheese.
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