Reicipe for Pumpkin Soup

From Bob Boewe's The Spice Merchant:

Maggie's Autumn Pumpkin Soup

1 tablespoon butter
1/2 red onion, finely chopped
1 teaspoon brown sugar
2 - 14 oz. cans pumpkin purée
3 cups chicken or vegetable broth
1/2 teaspoon ground allspice
1 teaspoon ground coriander
1/4 teaspoon thyme leaf

black pepper and salt to taste
sour cream
crushed amaretti cookies or candied ginger for garnish


In a large saucepan, melt butter, then sauté onion until translucent. Sprinkle sugar over onion, continue to sauté until they caramelize. Stir in pumpkin and stock, bring to a boil. Add allspice, coriander, and thyme, stir. Reduce heat and simmer, uncovered, until thick - about 30 minutes. Add pepper &/or salt to taste. Serve into bowls, then add a dollop of sour cream in the center of each. Garnish with crushed amaretti cookies or candied ginger.