- Reduce heat; cover and simmer for 20 minutes. Add milk and cream.
- Cool slightly. In a blender, process soup in batches until smooth.
- Return all to pan and heat through. Garnish servings with pumpkin
- seeds. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 cup (calculated without pumpkin seeds) equals 208 calories, 14 g fat (8 g saturated fat), 46 mg cholesterol, 511 mg sodium, 19 g carbohydrate, 6 g fiber, 5 g protein.