Julie's Pumpkin Soup

This is my verson of Nad Smith's Pumpkin Soup. Everytime I make this, I think "I don't want sweet soup!" and leave out the sugar. Then I end up adding it back in one tablespoon at a time. The soup still isn't what I would call sweet, but the sugar definitely adds to the flavor. Even my picky husband likes this soup!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 1  onion, diced
• 16  ounces canned pumpkin
• 1⁄8 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon paprika
• 1  pinch cayenne
• 1⁄2 teaspoon parsley
• 3  tablespoons sugar
• 3  tablespoons grits (I use quick cooking grits)
• 32  ounces low sodium chicken broth
• 2  cups milk

• GARNISH

•  shredded parmesan cheese

Directions

1. Saute onion in butter, stir in pumpkin, spices, sugar and grits.
2. Add chicken broth and milk, bring to a low boil.
3. Serve with shredded parmesan.