Creamy Pumpkin Soup

• 2 tablespoons unsalted butter
• 1 cup diced onions
• 3 cloves garlic minced
• 3 cups chicken stock low-sodium
• 2 1/2 cups pumpkin puree store-bought or homemade
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup heavy cream
• sour cream for serving
• chopped fresh chives for serving

1. Add the butter to a medium saute pan set over medium-low heat. Add the onions and garlic and cook, stirring constantly, until the onions are translucent. Transfer the mixture to the KitchenAid(R) Torrent Magnetic Drive Blender.
2. Add the chicken stock, pumpkin puree, nutmeg, turmeric, ginger, salt, and pepper to the blender. Select the "Soup" setting and blend until creamy.
3. Pour the soup into a large stockpot set over medium-low heat. Whisk in the heavy cream and cook the soup, stirring occasionally, until it is warmed throughout. Taste and season with additional salt and pepper.
4. Transfer the soup into bowls then garnish with sour cream and chopped fresh chives. Serve immediately.

unsalted butter, onions, garlic, chicken stock, pumpkin puruee storebought, ground nutmeg, turmeric, ground ginger, salt, pepper, heavy cream, sour cream, fresh chives

Taken from www.yummly.com/recipe/Creamy-Pumpkin-Soup-2098828 (may not work)