Cheesy Pumpkin Soup

• 20g butter
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 2 large potatoes, peeled and chopped
• 750g pumpkin, peeled and chopped
• 1 large carrot, peeled and chopped
• 3 cups chicken stock
• 2 cups water
• 1/4 cup orange juice
• salt and pepper, to taste
• 2 tablespoons KRAFT Easy Cheese Cream Cheese Spread, combined with
• 2 tablespoons hot milk

1. Melt butter in a large saucepan.
2. Cook onion and garlic over a gentle heat until onion softens.
3. Add potato, pumpkin, carrot, chicken stock and water, and bring to the boil.
4. Simmer for 15 minutes or until vegetables are tender.
5. Add orange juice and seasonings to taste.
6. Blend soup until smooth.
7. Top each serving with a swirl of cream cheese spread.
8. Serve immediately.

butter, onion, clove garlic, potatoes, pumpkin, carrot, chicken stock, water, orange juice, salt, easy cheese cream cheese, hot milk

Taken from www.kraftrecipes.com/recipes/cheesy-pumpkin-soup-103912.aspx (may not work)