Ingredients:
1 Tbsp butter
2, 15 oz cans pumpkin
2, 14 oz cans chicken broth
1 cup half and half, light cream or milk
¼ cup maple syrup
1 Tbsp grated fresh ginger
Salt and Pepper
Maple syrup or brown sugar (optional)
Pumpkin seeds or Chopped pecans (optional)
Directions:
In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half and half, syrup and ginger. Bring to a boil. Reduce heat and simmer 10 minutes.
Season to taste with salt and pepper.
Ladle the soup into serving bowls.
Garnish with syrup or brown sugar and seeds or nuts if desired.
