Pumpkin-Pear Soup

• 3 ripe pears, peeled and thinly sliced
• 1/4 c. chopped onion
• 2 Tbsp. butter, melted
• 2 c. canned or cooked, mashed pumpkin
• 2 (14 1/2 oz.) cans ready-to-serve chicken broth
• 1/2 c. water
• 1/4 c. Chablis or other dry white wine
• 1/4 tsp. salt
• 1 (3-inch) stick cinnamon
• 1/3 c. half and half
• sour cream and green onion strips (garnishes)

1. Cook pears and onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
2. Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
3. Transfer pumpkin mixture to a large saucepan; add chicken broth and next 4 ingredients.
4. Bring to a boil.
5. Reduce heat and simmer, uncovered, 20 minutes; remove cinnamon stick.
6. Stir in half and half and heat thoroughly (do not boil).
7. Garnish, if desired.
8. Yield:
9. 6 cups.

onion, butter, pumpkin, ready, water, chablis, salt, cinnamon, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799865 (may not work)