Southwest Pumpkin Soup

• 1 qt. PHILADELPHIA Original Cream Cheese, cubed
• 3 qt. chicken broth, divided
• 3 qt. Canned pumpkin
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 1 tsp. ground red pepper

1. Mix cream cheese and 2 cups of the broth (or 1/2 cup for trial recipe) in large saucepan.
2. Cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk.
3. Add remaining broth, pumpkin and seasonings; mix well.
4. Bring just to boil.

philadelphia original cream cheese, chicken broth, pumpkin, ground cumin, garlic powder, ground red pepper

Taken from www.kraftrecipes.com/recipes/-2318.aspx (may not work)