HERE'S A REPRINT OF KAY'S WONDERFUL RECIPE

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.