Smooth & Creamy Pumpkin Soup

• 1 large pie pumpkin (about 4 pounds)
• 4 cups water
• 1 large onion, chopped
• 1/4 cup butter, cubed
• 2 tablespoons chicken bouillon granules
• 6 garlic cloves, peeled and halved
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pepper
• 1 can (7.6 ounces) media crema table cream
• Roasted pumpkin seeds, fried sage leaves, optional

1. Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water.
2. Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender.
3. Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.

pie pumpkin, water, onion, butter, chicken bouillon granules, garlic, salt, ground nutmeg, pepper, cream, pumpkin seeds

Taken from www.tasteofhome.com/recipes/smooth-creamy-pumpkin-soup/ (may not work)