Easy Pumpkin Soup.

Did you notice the recipes are slowly making their way back? They are! Pumpkin recipes are everyone right now.  This excites me; pumpkin is one of the things I eat regularly.  And once again, I was inspired by a recipe from the Cowgirl Chef for potimarron soup.  Potimarron is basically a pretty little French pumpkin.  The soup she makes is a pretty little French soup.  And it's from scratch.  This soup is not, hence the word easy in the title, but it is pretty tasty.  And because it was inspired by a trip to Paris, I paired the soup with the Paris mugs that I bought for Husband, who will only eat soup out of oversized mugs.

Easy Pumpkin Soup

1 15 oz. can plain pumpkin
2 tbsp. butter
1 potato
1 shallot, chopped
2 cloves garlic, chopped
1/2 cup maple syrup
1/2 cup milk
1 1/2 cup water
nutmeg

Wrap potato in plastic, microwave for 4 minutes.  melt 1 tbsp. butter in skillet, add chopped shallot and garlic.  After 4 minutes remove potato from microwave. Remove skin and add to skillet.  Add water.  Simmer until water reduces.  Add pumpkin and maple syrup.  Heat through.  Remove from skillet and puree in blender.  Melt 1 tbsp. butter in skillet, return puree to skillet.  Add milk.  Stir and heat through.  Sprinkle with nutmeg before serving. This soup is creamy and sweet.