Creamy Pumpkin Soup Recipe

• 1/4 c. butter (low fat works well)
• 1 c. minced onion
• 1/2 c. minced celery
• 1 garlic clove, crushed
• 1/2 teaspoon salt (opt.)
• 1/4 teaspoon grnd pepper
• 3 c. chicken broth
• 1 bouillon cube
• 1 3/4 c. (16 ounce. can) solid pack pumpkin
• 1 c. half & half
• Minced chives or possibly green onion tops

1. In a large saucepan, heat butter; saute/fry onion, celery and garlic till soft.
2. Add in salt, if you like, and pepper; cook for 1 minute.
3. Add in broth and bouillon cube; simmer uncovered for 15 min.
4. Stir in pumpkin and half and half; cook 5 min, stirring occasionally to blend.
5. Top with minced onion.
6. Serve hot.
7. Makes 6 c..
8. Double this recipe to make 12 c.!

butter, onion, celery, garlic, salt, grnd pepper, chicken broth, bouillon cube, solid pack pumpkin, chives

Taken from cookeatshare.com/recipes/creamy-pumpkin-soup-55136 (may not work)