Easy Creamy Pumpkin Soup (easy but not quick)

Tonight is the first time I've made this recipe.  It is delicious.  It is perfect for this time of the year...warm and satisfying on nights that are now getting frosty.  Without further adieu, here is the recipe:

2 tablespoons extra lite olive oil
1 small onion, peeled and pureed in food processor (or blender)
1 medium apple, cored and peeled and pureed in food processor (or blender)
1 clove of garlic, minced
1 heaping teaspoon of golden brown sugar
3 cups of chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 (15-oz) cans of pumpkin puree (NOT PIE FILLING)
1 12-oz can evaporated milk

1. Drizzle the olive oil in the bottom of a 4 to 5 quart soup pot or Dutch oven (over medium heat)
2. Heat oil until it is sizzling
3. Add pureed onion and pureed apple, cook while stirring frequently for about 4 minutes
4. Add minced garlic and cook for on minute more
5. Add all of the rest of the ingredients (except evaporated milk) and stir to incorporate
6. Bring to a boil over medium heat and then reduce heat to low-medium, cover the pot, and cook for one hour.
7. Uncover pot, add evaporated milk, reduce heat to low, cover and cook 15 to 20 minutes longer

Serve in soup bowls...garnish with a general dollop of sour cream...add toasted croutons if you wish.
Enjoy

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