Low Carb Pumpkin Soup

材料

• 1 杯（大さじ） butter
• 3/4 tsp pumpkin pie spice
• 3/4 カップ、みじん切り white onion
• 1 3/4 cups canned pumpkin
• 1/3 cup heavy cream
• 1 1/3 cups fat free chicken broth
• 1/4 tsp cayenne pepper

調理方法

1. Place a medium saucepan over moderate heat. Once warm, add the butter and heat until melted.
2. When butter is hot, add the onions and sauté, stirring occasionally until tender, about 3-4 minutes.
3. Add 3/4 teaspoon pumpkin pie spice and 1/4 teaspoon cayenne pepper to the saucepan. Stir just to combine and cook for 2 minutes.
4. Add the canned pumpkin and broth to the saucepan, stir, and let simmer for 8 minutes. Remove from heat.
5. Puree the soup with an immersion blender or transfer to a traditional blender, or whisk by hand until creamy. Stir in the evaporated cream mixing completely.
6. Top with fresh chopped parsley or basil if desired.
7. Note: a small pinch of each of the following ground spices can be substituted for pumpkin pie spice: mace, cinnamon, ginger, cloves, allspice, nutmeg.