1 medium onion, chopped
1 C unsweetened applesauce
1 T firmly packed dark brown sugar
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/2 tsp salt
1/4 tsp black pepper
1 16-oz can pumpkin
1 14 1/2 oz can sodium-reduced chicken or vegetable broth
1 12-oz can evaporated skim milk
Cook onion in heavy pot or soup kettle, covered, over medium-low heat about 10 minutes or until soft and translucent. Stir occasionally and add a little water, if necessary, to pprevent scorching. Add applesauce, brown sugar, and spices, cook over medium heat, stirring frequently, for 5 minutes. Add pumpkin and broth, bring to a boil. Reduce heat to low and cook, covered for 20 min. Remove from heat and stir in evaporated milk. Pour into blender in two batches, puree.