3 tbsp. butter
2 cups mashed cooked pumpkin OR butternut squash
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
1 1/4 cups vegetable broth
1/2 cup half & half*
Directions
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. I also add a bit of pepper and, if you like and extra kick, white a tiny bit of white pepper might not be a bad choice either. Slowly add veggie broth while stirring until fully incorporated. Heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
*if you're looking to cut down on the fat content, just use milk (one percent, fat free, whole, whatever)
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