Cream of Pumpkin Soup

Cream of Pumpkin Soup (from Tricia Simpson)

2 Tbsp. butter

1/2 cup finely chopped onion

1 tsp. chopped garlic

15 oz. can Pure Pumpkin

32 oz. chicken broth

pinch of grated nutmeg

salt and white pepper to taste

1-cup heavy cream

1/4 cup grated Asiago cheese

1 Tbsp. fresh chopped Italian flathead parsley

Melt butter.  Add onion and sauté (do not brown).  Add garlic, stir in pumpkin, broth, nutmeg, salt and pepper.  Simmer 5 minutes.  Stir in cream and heat through.  Stir in cheese and parsley just before serving.  I usually triple this recipe which fills up a crock-pot and has some left over.  I think a double recipe would be enough for one crock-pot though.