Pumpkin Soup

•2 cups half‐half or milk

•2 tbsp butter

•2 cups pumpkin

•2 medium baking potatoes, cut into 2” pieces

•2 cups water or vegetable stock

•½ tsp salt

•1 tbsp brown sugar

•½ tsp cinnamon

•½ tsp pepper

In a saucepan over medium heat, melt the butter. Stir in pumpkin and potatoes and cook for 5 minutes. Add water and milk and bring to a boil. Add salt, pepper, and cinnamon. Cover and simmer for 20 minutes; stir occasionally. Transfer the soup to a blender to puree. Pour the puree to the pan and cook for a few minutes. If the soup gets too dry, add more milk or water.

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