Creamy Pumpkin Soup

I've had this soup three times this season and I can't get enough of it! My friend even made a similar version of it using butternut squash and it was delicious. I don't have any pictures, but soup looks like soup, so just imagine that. And watch yourself when you puree, it can get messy.

Creamy Pumpkin Soup

1/2 c. butter (I use a little less)
1 yellow onion, diced
2 shallots, minced (I use a large onion or 1 1/2 onions if I don't have shallots)
3 cloves garlic, minced
2 Tbsp. brown sugar
4 cups chicken broth (I tried veg broth once to make it vegetarian and it isn't as good)
1/2 c. water (sometimes I just add the rest of the broth can instead of the water)
1 29 oz. can plain pumpkin puree (not pie mix)
2 12 oz cans evaporated milk
salt and pepper to taste (use plenty of salt)

In a large pot, melt butter and saute onion until just translucent but not browned. Add garlic and shallots and stir frequently, being careful not to let garlic burn. Lower heat if needed. Sprinkle brown sugar over onion mixture in pan and continue to saute until onion, garlic, and shallot are tender and caramelized.

Add broth and water to mixture in pan and season with salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Simmer for 10-15 minutes, stirring from time to time.

Add pumpkin puree and evaporated milk to simmering broth. Stir until well combined. Simmer for 5-8 minutes, stirring occasionally. Taste for seasoning and adjust if needed. Remove from heat.

Using a blender, process soup until smooth.