Velvety Pumpkin Soup

We had this for dinner tonight, along with ocean perch fillets with seasoned salt, lemon, and butter. I got this recipe from Protein Power.

Velvety Pumpkin Soup
Serves 6
Ingredients
½ stick unsalted butter
1 small onion, peeled and chopped
1 clove garlic, peeled and sliced fine
2 packets Stevia
2 cups chicken broth
½ cup water
½ teaspoon coarse salt
¼ teaspoon black pepper
1 (15-ounce) can solid pack pumpkin or about 2 cups cooked pumpkin, mashed
2 cups half and half
1/8 teaspoon ground cinnamon

1. In a large saucepan over medium heat, melt the butter and when it foams and just begins to turn golden, add the onion and garlic. Cook for a minute or two until soft.
2. Add the chicken broth, water, salt, pepper, and sweetener and bring to a boil. Reduce heat to low and cook for another 10 to15 minutes, stirring occasionally.
3. Stir in the pumpkin, half and half, and cinnamon and cook another 5 minutes to heat through.
4. Blend with an immersion blender (or transfer soup to a blender or food processor in batches if necessary) and blend until smooth. May be kept a day or two in the refrigerator (once cooled) if desired.
5. Reheat to serve.

We really enjoyed it, but it doesn't seem to be the savory soup that the website indicated. My husband says it would be a good breakfast food, and I totally agree. It's mild and pleasantly seasoned. If you make it and it seems too bland, try just adding some salt. Or garnish with full-fat Greek yogurt for extra tastiness. In the morning, I might try it with goat cheese.