Cream of Pumpkin Soup

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1 cup	chopped onion
2 Tbsp	butter, melted
2 (14.4 oz) cans	low sodium chicken broth
1 (15 oz) can	pumpkin puree
1 tsp	salt
¼ tsp	ground cinnamon
1/8 tsp	ground ginger
1/8 tsp	ground black pepper
1 ½ cup	skim milk, (fat free milk)
2 Tbsp	all-purpose flour

Saute onions in butter in medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into blender or food processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ginger, and pepper; stir well. Bring to boil, cover, reduce heat, and simmer 10 minutes, stirring occasionally.

In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes.

Pour into individual soup bowls. Enjoy!

Recipe uploaded with Shop'NCook for iPhone.

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