| 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. |
