Creamy Pumpkin Soup

1/4 cup butter or margarine
1 small onion, chopped
2-3 carrots, chopped
1-2 celery stalks, chopped
1 clove garlic, finely chopped
2 teaspoons brown sugar, packed
1 (14.5-ounce) can chicken or vegetable broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can 100% pure pumpkin
1 (12-ounce) can Evaporated Milk
1/8 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add onion, carrot, celery, garlic and sugar; cook for 5 to 7 minutes or until softened. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.