Pumpkin soup

     I just finished baking some very yummy soft pumpkin cookies.  But, first let me tell you about the dinner. Pumpkin Soup. Delicious, creamy, buttery...mmmm. The 17 year old gave it 2 thumbs up and did not tell me to pack my knives and go! The husband loved it, but I figured he would.
Here it is:

Pumpkin Soup
Ingredients
1/4 cup (1/2 stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped (I used garlic salt/powder as I didn't have garlic)
2 teaspoons packed brown sugar
1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 ounces)  Pumpkin
1 can (12 fluid ounces)Evaporated Milk
1/8 teaspoon ground cinnamon
Directions


Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Put mixture into a food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm. (I think a dollop of sour cream would be nice as garnish-I had riccotta, so I went with that and it was good!)