Cream of Pumpkin Soup

My husband and I would explore different restaurants in downtown Athens.  We visited Clocked and shared a cup of pumpkin soup.  I fell in love with the flavor and consistency.  My husband enjoyed the soup more.  I started to recreate the flavor.  This became our meal staple in the fall of 2016.  Enjoy. 

—Jean Johnson (Bolton Dining Commons)

pumpkin soup1 cup sweet onion, finely chopped
butter
3 15-ounce cans pumpkin
1 quart organic chiekn or vegetable stock
1 quart half and half
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
salt and pepper, to taste

  1. Sauté the onion in butter until translucent. 
  2. Add half of the stock and blend using an immersion blender.
  3. Add pumpkin and half of the half and half. Stir well.
  4. Add spices, brown sugar, and salt and pepper. Adjust to taste as needed.
  5. Soup will be very thick. Adjust liquid as needed.