Creamy Pumpkin Soup

4 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
4 teaspoons finely chopped fresh sage leaves
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 1/2 teaspoons minced garlic
1/2 cup half-and-half
1/2 cup skim milk
1/4 cup cornstarch
3 cups chicken broth
1 (15-ounce) can pumpkin puree
1/3 cup firmly packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Add the butter to a pot over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes.

Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender. Stir in the garlic and cook an additional minute.

Stir together the skim milk, half-and-half, and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper.

Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low.

Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve.

Serving Size: Makes 6 1-Cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user GNEISS_GIRL.