Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, chopped
2 Cloves garlic, chopped
1 tb Butter
1 cn Pumpkin puree (16 ounces)
4 c Chicken stock
1 1/2 ts Dried ground small red
-chilies
1/2 ts Pepper
1/4 ts Ground allspice
1/2 ts Sugar
1/4 c Dry sherry
1 c Half-and-half

Freshly grated nutmeg, for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice,
sugar, and sherry. Bring to a boil, then reduce the heat and cover.
Simmer for 30 minutes. Place the mixture in a blender and puree
until smooth. Return the soup to the pot; add the half-and-half and
simmer until heated through. Garnish with nutmeg and serve.

Makes 4 servings.

Nutrient Values per Serving: 210 Calories, 12 g Fat, 7 g Saturated
Fat, 9 g Protein, 17 g Carbohydrate, 31 mg Cholesterol, 846 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Dave DeWitt and Nancy
Gerlach; "The Whole Chili Pepper Book"]

Posted by Fred Peters.

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