Here's a terrific (but not for dieters!) recipe from Libby. I got it first from a can label, and later found the same recipe in Libby's "The Great Pumpkin Cookbook" (publisher: Rutledge Books, 1984). Our blended family of 26 (including grandchildren) always asks in advance whether we will please, please serve the soup again this year. (Obviously, I make more than one recipe's worth.) It's a winner.

Creamy Garden Soup

2 cups chopped onion
3/4 cup green onion slices
1/4 cup butter or margarine
3 cans (10-3/4 oz each) chicken broth
1 can (16 oz) Libby's solid pack pumpkin
1/4 cup chopped parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups half-and-half

In large saucepan, saute onion and green onion in butter. Stir in broth, pumpkin, parsley, bay leaf, salt, curry powder, nutmeg and pepper. Bring to boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Remove bay leaf. Transfer soup in 2 cup portions to blender container or food processor. Cover; blend at medium speed until smooth. repeat with remaining soup. Return to saucepan; stir in half and half. Heat thoroughly. Yields 8 cups or 6 to 8 servings.

Notes from Kay: The blender phase is messy, but the soup is worth it. It is a thick, rich soup, so the estimated servings are realistic. Leftovers store well for a few days under refrigeration, but it is so good that we haven't kept it long! By the way, I do it early on Thanksgiving day and then put it on low in the crockpot to hold until time to serve. That gets it off the stove top to make room for other dishes.