| | Directions | | 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 with a dollop of sour cream. |
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| Ingredients | | - |  | 1 onion, chopped (large) |
| - | | 2 cloves garlic, chopped |
| - | | 1 tablespoon butter |
| - | | 1 can pumpkin (not pumpkin pie filling) (16 ounce can) |
| - | | 4 cups chicken broth |
| - | | 1/2 teaspoon black pepper |
| - | | 1/4 teaspoon allspice |
| - | | 1/2 teaspoon sugar |
| - | | 1 cup half and half |
| - | | 1/4 cup dry sherry |
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