• ¼ cup(s) dry sherry
  • 1 cup(s) half and half
  • ½ teaspoon(s) sugar
  • ¼ teaspoon(s) allspice
  • ½ teaspoon(s) black pepper
  • 4 cup(s) chicken broth
  • 1 tablespoon(s) butter
  • + 3 more ingredients
    • 1 onion, chopped (large)
    • 1 can(s) pumpkin (not pumpkin pie filling) (16 ounce can)
    • 2 clove(s) garlic, chopped

Sauté onion and garlic in butter until soft and transparent. Do not brown. Add remaining ingredients except half and half. Bring to boil. Lower heat. Cover and simmer 30 minutes. Cool. Puree in blender until smooth. Return soup to pot. Add half and half and simmer until hot. Serve hot or cold wit...

View full recipe at RecipeTips.com


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