Pumpkin Soup

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INGREDIENTS:


2 CUP cooked pumpkin
2 CUP chicken or vegetarian stock
1 CUP well chopped onions – sauté in 2 tbsp. olive oil
1 clove of garlic chopped – add to onion sauté
salt and pepper – to taste
1/2 TSP white pepper
1 CUP soy or lowfat milk
1 small carton of half and half

Add all above ingredients to a large stock pot or crock pot.
(With a stock pot, you may need to increase stock from 2 cups to 4 cups – due to evaporation on stove. Cook for 2 hours)

In crock pot – cook on low heat for 6 –8 hours or on high for 4 hours.

Garnish with chives or pepitas and a dollop of fat free sour cream