Ingredients:
8 cups chicken stock
2 (29 ounce) cans pumpkin, unspiced
4 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons butter
2 cups heavy cream
Directions:
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through.
Servings: 8
Time preparation: 0 min.
Time total: 30 min.