I actually cooked dinner for my family Sunday night. It was deliciously successful and the soup was super-easy, so I thought I’d share what I did. I’m not sure which parts were actually on the recipe I had, but here’s what I did.

• In a medium-sized pot, saute 2 (small) onions in butter until soft
• Add 1 15-oz can of (low sodium) chicken stock and simmer for 10-15 minutes.
• Take off heat. Put in blender until smooth.
• Put back on heat. Add 2 15-oz cans pureed pumpkin* and 2 more 15-oz cans of (low sodium) chicken stock. Throw in ground ginger (about 1/4-1/2 teaspoon), ground cinnamon (the lid fell off the container and I dumped probably half a tablespoon in and it was great), and black pepper to taste. You might need some salt, but taste it before adding any (the broth might be salty enough).
• Simmer for 15 minutes or however long it takes you to prepare the rest of dinner, feed your baby, set the table, or do something else.
• If you want, put it in the blender again to make sure it’s smooth. This may not be necessary. Bring it back to a simmer until warm.
• Turn the heat very low and add 1/2-1 cup of cream or whole milk. Warm the soup, but DO NOT LET IT BOIL.
• Take it off the heat and serve.

*If you bake and puree your own pumpkin, make sure you strain it really well, or it ends up all stringy. I learned this when I was in Australia dn they didn’t sell canned pumpkin.