Pumpkin-Onion-Spiced Soup (courtesy of my student, Molly)

Hands-On Time: 30 minutes
Serves: 4
Ingredients:
1 cup canned pumpkin
1 1/2 cups chicken broth
1 Tbsp butter
1 small onion, chopped
1 Tbsp all purpose flour
1 cup half and half
1 tsp ground ginger (I didn't have this, so I substituted cloves...and did about 2 tsp)
1 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1. In a blender, puree pumpkin with 3/4 cup broth. Set aside.
2. In a saucepan, melt butter over low heat. Add onion and saute for 3 minutes. Stir in flour. Cook, stirring, for 1 minute.
3. Whisk in half and half. Add ginger, nutmeg, and salt and pepper. Increase heat to medium and cook, still stirring, for 4 minutes, or until mixture starts to thicken.
4. Add pumpkin puree and remaining broth. Cook until hot. Taste, adding extra spice if desired.
5. Top with garnish (parsley?) and serve.
Enjoy on these chilly fall nights! :)