Nutty Pumpkin Bisque

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken stock
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup sherry or chicken stock
• 2 teaspoons brown sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 3/4 cup chopped pecans, toasted
• 1/2 cup salted pumpkin seeds or pepitas, toasted
• Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

1. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes.
2. Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

butter, onion, garlic, chicken stock, solidpack pumpkin, sherry, brown sugar, thyme, ground cumin, rosemary, salt, heavy whipping cream, pecans, pumpkin seeds, toppings

Taken from www.tasteofhome.com/recipes/nutty-pumpkin-bisque/ (may not work)