1 Tablespoon EACH butter & olive oil

1 cup finely minced onion

32 ounces organic or free range chicken broth

2 cups fresh pureed pumpkin or 1 can pumpkin puree (15 - 16 ozs.)

1 can evaporated milk (NOT condensed)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 teaspoon salt

Freshly ground pepper

Up to 2 cups hot water, if desired

Saute' onion in butter/oil mixture until translucent and soft. Puree the onion with 1 cup of the broth, in the pot, using an emersion blender (or put the onion and one cup broth into a blender or food processor.

Process until pretty smooth. Add remaining broth to the pot along with the pureed onion, and all other ingredients, whisking with a wire whisk to combine. Don't worry about bits of vegetable that remain; this rustic soup benefits from the texture.

Heat on medium-low until soup is hot and steamy (about 20 minutes), stirring often. Add some of the hot water, if soup seems too thick.  Turn to low until ready to serve - within 10-15 minutes. Don't allow the soup to boil or it may curdle.

Sprinkle bowls of soup with toasted chopped hazlenuts, freshly snipped chives or a dollop of light sour cream or plain yogurt, if desired. 6 servings