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Creamy Pumpkin Soup

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1 Tbsp. light stick butter
1/2 c. onion, chopped
1 15-oz. can unsweetened pumpkin
3/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. pepper
1 Tbsp. brown sugar
1 c. fat-free half-and-half
1 Tbsp. parsley, chopped, optional
1 Tbsp. cilantro, chopped, optional
1 Tbsp. radish, chopped, optional
1/2 tsp. nutmeg, optional

Melt butter in a large saucepan over medium heat; add onion and cook 5 minutes or until tender, stirring constantly. Add pumpkin and remaining ingredients, stirring well with a whisk. Bring to a boil; cover, reduce heat and simmer 5 minutes. Purée mixture, in batches, in an electric blender. Return to saucepan and cook until thoroughly heated. Garnish with parsley, chopped cilantro, chopped radish or nutmeg, optional.

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Creamy Pumpkin Soup

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