Pumpkin Soup

A few years ago I attended a lunch at the college where I was working at the time. The lunch was put on by students in the Human Ecology department as a requirement of one of their courses. One of the items on the menu that day was Pumpkin Soup. I remember it having a very distinct taste, one that I've been trying to replicate ever since trying recipe after recipe with little luck. I recently came across this recipe from Land O'Lakes and was pleasantly surprised with the result. The mix of spices give it a southwestern taste without overpowering the dish like some recipes that I've tried in the past. A great way to warm up on a chilly winter day!

Southwestern Pumpkin Soup 

(I usually double the recipe so I have plenty leftover to warm up throughout the week)

Ingredients
2 Tbs. Butter
1 Medium Onion Chopped
1 tsp. Freshly Pressed Garlic (2 small cloves)
1 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Ground Cumin
2 1/2 cups Vegetable Broth (or Chicken Broth)
15 oz. Pumpkin (I use pumpkin I've frozen from the garden but you can use canned)
1/2 cup Whipping Cream

Directions
Melt butter in a large saucepan until sizzling; add onion, garlic, chili powder, salt, pepper and cumin. Cook over medium-high heat 3-5 minutes or until onion is softened.
Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
Stir in pumpkin until well mixed; cook 5 minutes. Stir in whipping cream; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade or a blender (with a double batch I run it through my blender half at a time.) Cover; process until smooth. Return mixture to saucepan; cook over low heat until heated through. Feel free to garnish however you would like.