"I like to serve this on Thanksgiving as a first course. Sometimes I add a dash of nutmeg to the recipe. Delicious!" - Recipe submitted by Carol O'Brien of Thomaston, Connecticut USA.

Pumpkin Soup

1 small onion, minced
1 garlic clove, minced
3 tablespoons butter
1 1/2 pounds pumpkin puree
1 (14 ounce) can chicken broth
2/3 cup water
1/2 cup half-and-half
1/4 teaspoon white pepper
Fresh parsley for garnish

1. In medium saucepan over medium heat melt butter and add onion and garlic cooking until translucent.
2. Add remaining ingredients except for half-and-half and simmer for 20 minutes. Stir in half-and-half until heated.
3. Garnish each bowl with fresh parsley.

Makes 6 servings.