"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.
1 small onion, minced
1 garlic clove, minced
3 tablespoons butter
1 1/2 pounds pumpkin purée
1 (14 ounce) can chicken broth
2/3 cup water
1/2 cup half-and-half (light cream)
1/4 teaspoon white pepper
Fresh parsley for garnish
- In medium saucepan over medium heat melt butter and add onion and garlic cooking until translucent.
- Add remaining ingredients except for half-and-half and simmer for 20 minutes. Stir in half-and-half (light cream) until heated.
- Garnish each bowl with fresh parsley.
Makes 6 servings.