Spicy Pumpkin Soup Name: Crystal Veillette Base: Fort Campbell, KY Recipe: •3 cups low sodium chicken broth, divided •1 clove garlic, sliced •1/4 teaspoon red pepper flakes •1 bunch green onions, cleaned and sliced (reserve sliced green tops) •1 teaspoon cumin •1 teaspoon sage •1/4 cup snipped cilantro •2 cans pumpkin puree •1/2 cup half and half •1 tablespoon maple syrup (optional) •Cinnamon •Sour cream Pour one cup chicken broth into food processor. Add garlic, red pepper flakes, white part of sliced green onions, cumin and sage. Process for 1 minute. If needed process 1 more minute to make sure onion is well chopped. Pour into large sauce pan or Dutch oven. Add remaining ingredients except green onion tops, cinnamon and sour cream. Heat to almost boiling then lower heat and simmer for about 1/2 an hour. When you serve, put a dollop of sour cream and a few green onion tops on top of each serving. Sprinkle with cinnamon.