A Cloudy, Cool Fall Day

Creamy Pumpkin Soup

1 tablespoon vegetable oil

1/2 cup chopped onion

1 carrot, chopped

1 baking potato, peeled and cubed

3 cloves of garlic, minced

2 cups (1 can) pumpkin puree

2 cups chicken stock

1-2 teaspoons chili powder (or to taste)

1/4 teaspoon powdered ginger

1 teaspoon salt

2 tablespoons brown sugar

1/2 cup half-and-half

pinch of nutmeg

Toppings:

Chopped scallions

Chopped roasted peanuts

Sour cream

In large soup pot, saute onion, carrot, and potato in oil until onion is softened.  Add garlic, chili powder, ginger, and salt and saute for a couple of minutes.  Add pumpkin puree and stock.  Simmer until potato and carrot are tender, 15 minutes.  Puree in pot with hand-held blender.  Add sugar, half-and-half, and nutmeg and heat through.  Serve warm with toppings on the side.