Pumpkin Soup

Pumpkin soup:

1/2 onion, chopped
2 Tb salted butter
2 cups of chicken broth
1 15oz can of pumpkin puree
1 1/2 cups of mashed potatoes (recipe to follow)
1/2 tsp of garlic powder
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp allspice
3 Tb brown sugar
1/2 cup sweetened condensed milk
3/4 cup coconut milk
salt and pepper

Saute onion with butter in a saucepan. Add the chicken broth, pumpkin, and mashed potatoes and combine and bring to a slow boil. Add in garlic, nutmeg, cinnamon, allspice and brown sugar. Transfer soup to a blender in small batches and blend until smooth, returning to pan. Simmer soup and add sweetened condensed milk, and coconut milk. Generously salt and pepper to taste. Add more cinnamon, nutmeg or allspice if needed.

Mashed potatoes for the above recipe:
7 large Yukon gold potatoes, pealed, cubed
1.5 sticks salted butter, melted
4 oz evaporated milk

Boil potatoes until completely tender throughout. Drain potatoes and transfer to a mixing bowl. Beat potatoes and butter until fully mashed. Add in the evaporated milk gradually to make silky soft potatoes that still hold their shape, but not runny potatoes. More or less milk may be used.