Pumpkin Pecan Bisque

• 2 tablespoons margarine or 2 tablespoons butter
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 34 cups chicken broth
• 1 34 cups solid pack pumpkin (not pumpkin pie filling)
• 1 14 cups water
• 1 teaspoon brown sugar
• 1 teaspoon chopped fresh thyme leave
• 1 teaspoon chopped fresh rosemary leaf
• 12 teaspoon ground cumin
• 14 teaspoon salt
• 1 12 cups half-and-half
• 1 cup pecan pieces, toasted,divided

1. In large saucepan, melt margarine; saute onion and garlic over medium heat for 7 to 10 minutes or until lightly browned.
2. Add broth, pumpkin, water, sugar, thyme, rosemary, cumin, and salt.
3. Bring to a simmer over medium heat; reduce heat and cook for 10 minutes, stirring frequently.
4. Stir in half-and-half.
5. In blender container, on low speed, blend soup mixture and pecans in batches for 1 minute.
6. Pour into saucepan; heat to serving.

margarine, onion, clove garlic, chicken broth, solid pack pumpkin, water, brown sugar, thyme, rosemary leaf, ground cumin, salt, pecan

Taken from www.food.com/recipe/pumpkin-pecan-bisque-19626 (may not work)