I have bad luck transporting this soup. I’ve brought it to the office three times now and spilled some every time. My office mates just encourage me to make it again and be more careful – they don’t want me to spill a drop

Ingredients:

• 2 tablespoons Olive Oil
• 1 Onion, diced
• 4 cloves Garlic
• 2 tablespoons Marsala
• 3 cups Chicken Broth
• 3 cups Water
• 1 teaspoon Italian Seasoning
• 1¼ teaspoon Poultry Seasoning
• 1¼ teaspoon Nutmeg
• 1¼ teaspoon Pepper
• 5 cups Pumpkin Puree
• 4 cups Cheddar Cheese, grated

Directions:

1. In a large stock pot, sauté Onions and Garlic in Olive Oil over medium heat until limp and light brown.
2. De-glaze with Marsala and sauté until dry.
3. Add Chicken Stock, Water, and Spices and simmer for 30 minutes.
4. Add Pumpkin and stir over low heat until hot.
5. Remove from heat and stir in Cheddar Cheese.

Serve with cheddar cheese.

Note: I make my own pumpkin puree, but canned works well also.

You can use vegetable broth to make it vegetarian.

Serves: 8

Source: MLK