Pumpkin Soup

This recipe is from Kraftfoods.com. I made some slight changes, but basically it's the same.

Ingredients:

1 Tbsp. Olive Oil
1 small onion, finely chopped
1/2 tsp. salt
2 Tbsp. brown sugar
1- 29 oz. can of pumpkin
1- 14 oz. can of chicken broth
2 cups water
1 tsp. curry powder
dash of red pepper flakes
4 oz. cream cheese, cubed
sour cream to garnish

Directions:

Heat olive oil in pot over medium-low heat. Add onion and salt and cook for 8 minutes. Add brown sugar and cook 2 more minutes. Add pumpkin, chicken broth, water, curry, and red pepper flakes. Bring to a boil, and add the cream cheese. Stir with whisk until smooth and creamy. I made this before church because I didn't have time after, so I put it in the crock pot on low while we were gone, and it was fine. We put a dollop of sour cream on the soup, and I think it needed some extra salt and pepper also.

Sorry, no picture this time, but I'm sure you can imagine what pumpkin soup looks like.