Pumpkin Soup Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 1 Tbsp. vegetable oil 1 medium onion, chopped 1 clove clove garlic, finely chopped 2-1/2 lbs. fresh pumpkin, peeled and cubed 1 packet Goya Powdered Chicken Buillon 3 cups boiling water 1 cup light cream or half and half 4 ounces cream cheese Salt and ground black pepper to taste 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 Chicken flavor Bouillon blended with 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 cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly. In blender or food processor, process soup in batches, at low speed, until smooth. Return soup to saucepan and season with salt and pepper; heat through.