Request plus Pumpkin Soup

I received a phone call this afternoon that my SIL was in ICU at a local hospital…my brother took her to a clinic this morning since she had been fighting a cold and was complaining of chest tightness…he thought she had pneumonia.  Turns out she was having a heart attack. She was immediately taken and admitted to a local hospital where they have run multiple tests.  We do not have the results yet so we don't know how much if any damage there is to her heart.  I am asking for prayers, healing energy and/or positive thoughts for my SIL and brother (who is a basket case at the moment).  Thank you so much!

Here is another pumpkin recipe…a coworker shared it at a potluck luncheon quite a few years ago.  I have lost touch with her so I don’t know if this is her recipe or one she found or one she received.
 
Ingredients

• 1/4 cup (1/2 stick) butter or margarine
• 1 medium onion – diced
• 1 clove garlic – minced
• 2 teaspoons packed light brown sugar
• 1 can (14 1/2 fluid ounces) low sodium chicken broth
• ½ cup water
• ¼ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 1 (15 ounces) canned or or pureed pumpkin
• 1 (12 fluid ounces) can evaporated milk
• ¼ teaspoon pumpkin pie spice

Instructions

1. Melt butter in large saucepan over medium heat.
2. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
3. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
4. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
5. Stir in pumpkin, evaporated milk and pumpkin pie spice.
6. Cook, stirring occasionally, for 5 minutes.
7. Remove from heat.
8. Transfer mixture to food processor or blender (in batches, if necessary); process until smooth.
9. Return to saucepan.
10. Serve warm.

Notes

• This is a super creamy recipe but you could skip the food processor/blender step and leave it a bit chunkier.
• For those who don’t have pumpkin pie spice, you can make 8 tablespoons of pumpkin pie spice of your own by mixing together the following:
• 4 Tablespoons ground cinnamon
• 4 Teaspoons ground nutmeg
• 4 Teaspoons ground ginger
• 3 Teaspoons ground allspice
• Store any unused spice in an air tight container

If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give.

Hope you enjoy!