Pumpkin Soup with Roasted Garlic and Ginger

	1 medium onion, minced

	3 TB butter

	2 c chicken broth

	2 cups steamed, mashed pumpkin	

	4 TB roasted garlic, mashed

	1 inch fresh ginger, peeled, grated

	1 - 2 c milk or cream

	1 TB brown sugar

	salt and pepper

	ground cinnamom and cloves (optional)



Saute onion in butter until golden.  Add broth.  Whisk

in pumpkin and garlic.  Blend well.  Add the sugar and 

ginger.  Simmer about 5 minutes.  Add milk or cream to 

desired consistency.  Season to taste.



Can be served in a carved out pumpkin shell.




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