A savory, Mexican-style soup of puréed pumpkin, onion, garlic and tomatoes, seasoned with picante sauce and served topped with a dollop of sour cream and diced avocado.

South of the Border Pumpkin Soup

2 tablespoons butter
1/2 cup chopped onion
1 garlic clove, crushed
1 (14.5-ounce) can whole tomatoes
2 tablespoons picante sauce
1/2 teaspoon salt
1/4 teaspoon grond black pepper
2 cups chicken broth
4 cups pumpkin purée
1/2 cup sour cream
1 avocado, pitted, peeled and diced

1. In a large skillet, melt butter over medium heat. Saute chopped onion and crushed garlic clove until tender. Add whole tomatoes, picante sauce, salt, and pepper; simmer for 5 minutes.
2. Transfer the mixture to a blender or food processor. Add chicken broth and canned pumpkin and blend until smooth.
3. Return to a kettle and simmer for 20 minutes. Garnish with sour cream and diced avocado.

Makes 6 servings.