Brown Sugar Pumpkin Soup

• 2 Tablespoons Butter
• 1 whole Medium Onion, Diced
• 1 whole Small (about 8 Oz Size) Sweet Potato, Peeled And Diced Into 1/2-inch Cubes (1 Should Yield About 1 3/4 Cups Cubed)
• 3/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 whole Bay Leaf
• 6 cups Low Sodium Chicken Or Vegetable Stock
• 2 cups Pumpkin Puree, Homemade Or Canned
• 2 Tablespoons Brown Sugar
• 4 Tablespoons Full-fat Coconut Milk Or Heavy Cream (optional)
• 1 teaspoon Lemon Juice
• 2 Tablespoons Minced Fresh Parsley, For Garnish

1. Melt the butter in a medium saucepan over medium heat. Then add the onion. Saute until onion is starting to soften but not yet turning color, about 5 minutes, stirring occasionally.
2. Add the sweet potato and cook 3 minutes more. Add the salt, pepper, bay leaf, stock, pumpkin, and brown sugar.
3. Bring the soup up to a boil, then turn heat down to a simmer and cook until the sweet potato is tender, about 15 to 20 minutes, stirring occasionally. Turn heat off and stir in the coconut milk or cream, if using, and then stir in the lemon juice. Taste and season with additional salt and pepper as desired.
4. If you want a very smooth soup, puree it in batches in a blender (or use an immersion blender). Ladle the soup into bowls and sprinkle the parsley on top, if desired.

butter, onion, sweet potato, salt, ubc, bay leaf, chicken, pumpkin puree, brown sugar, fullfat coconut milk, lemon juice, fresh parsley

Taken from tastykitchen.com/recipes/soups/brown-sugar-pumpkin-soup/ (may not work)