Pumpkin Soup

Jill's favorite! This soup is divine and remarkably easy to make. Forgot to take a picture, sorry! Also Charlie tells me that the food I've been cooking is too orange. I'll try to switch it up or rename this blog: The Beta Carotene Recipe Center. Speaking of which, do we need more beta carotene during the winter?

Pumpkin Soup
Serves 4-6

1 Can Libby's Pumpkin
1 can evaporated milk (or soy creamer or coconut milk)
1/2 medium onion
3 cloves garlic
2 cups vegetable broth
3 tablespoons brown sugar (you could just add agave syrup at the end if you want low-glycemic)
1 Tablespoon olive oil
salt and pepper
3 sprigs sage (optional)
chestnuts (optional)

Dice onion and saute in olive oil using a good size sauce pan for 3 minutes. Add one tablespoon of the brown sugar to carmelize the onions for another 3 minutes. Add entire can of pumpkin and stir up, add stock, stir up, add milk, and stir up. Add the remaining sugar (or all of your agave syrup), salt and pepper. Soup is ready. I like to fry up sage leaves and chestnuts to put on the top to give the soup a crunchy garnish. Enjoy!