Ingredients

2 tablespoon extra virgin olive oil
1 large onion, chopped
1 inch chunk ginger, peeled and chopped
3 cloves garlic, chopped
2 (15 ounce) can pumpkin puree
4 cups low sodium chicken broth
1/8 teaspoon cinnamon
Dash of freshly grated nutmeg
1 cup whole milk
Kosher salt and freshly ground black pepper

Directions

Heat the oil in a large saucepan over medium high heat. Add the onion, ginger, and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon, and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.

Recipe Courtesy of Paula Deen