Pumpkin Soup, Sopa de Calabaza Recipe

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 2 1/2 lbs fresh pumpkin, peeled and cubed 
• 1 pkg powdered chicken bouillon
• 3 cups water
• 1 cup half and half
• 4 oz cream cheese
• Salt to taste
• Pepper to taste

Procedure:

In 3-quart saucepan, heat oil over medium-high heat and cook onion, garlic and pumpkin, stirring occasionally, 5 minutes or until onion is tender. Stir in bouillon and water, bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until pumpkin is tender. Stir in half and hald and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly. In blender process soup in batches, at low speed, until smooth. Return soup to saucepan and season with salt and pepper.