Pumpkin Soup

What could be better than a nice, warm, flavorful pumpkin soup on a cold winter night? Especially when it's so easy to make!



I took the recipe from here, but modified it somewhat, so here are the ingredients:

• 1 c pumpkin puree
• 1 1/3 cup vegetable broth
• 1 T peanut butter
• onion powder
• garlic powder
• ginger powder
• thyme
• parsley
• salt & pepper
  
• 1/4 c evaporated milk or cream

Combine everything but the in a sauce pan over medium-low heat, reduce to simmer when it starts to jump out (I mostly covered it, but not completely), and add the milk when it's hot enough for you (for me it was within about 15 minutes). Cook on low a few minutes more, then serve.
I sprinkled some crushed roasted peanuts on top and ate it with some bread sticks that Mark made a few weeks ago. YUM!