Smooth & Creamy Pumpkin Soup

Name: Smooth & Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 large pie pumpkin (about 4 pounds); 4 cups water; 1 large onion, chopped; 1/4 cup butter, cubed; 2 tablespoons chicken bouillon granules; 6 garlic cloves, peeled and halved; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon pepper; 1 can (7.6 ounces) media crema table cream; Roasted pumpkin seeds, fried sage leaves, optional

My mother-in-law doesn't cook anymore, but she shared this recipe with me. Now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. —Helen Espinosa, Miami, Florida

Ingredients

1 large pie pumpkin (about 4 pounds)
4 cups water
1 large onion, chopped
1/4 cup butter, cubed
2 tablespoons chicken bouillon granules
6 garlic cloves, peeled and halved
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 can (7.6 ounces) media crema table cream
Roasted pumpkin seeds, fried sage leaves, optional

Directions

Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water.
Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender.
Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.