Bourbon Pumpkin Soup

Directions

1. Heat a large Dutch oven coated in cooking spray over medium-high heat. Add onion, cumin, ginger and garlic cloves and let sauté 5 minutes or until lightly browned.
2. Stir in pumpkin, bourbon, cider, syrup and borth; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Place half of pumpkin mixture in a blender or food processor and process until smooth. Pour pureed mixture into a large bowl and repeat process with remaining pumpkin mixture.
4. Return pureed mixture to Dutch oven. While stirring frequently, add in milk, flour, salt and pepper. Cook until thoroughly heated but do not boil.
5. Serve with a dollop of sour cream.