Pumpkin Soup

6 c	pumpkin, peeled and cubed
3 c	chicken broth, low salt
4 Tbsp	butter
6 Tbsp	chopped onion
1/2 tsp	dried marjoram
1/4 tsp	ground black pepper
dash	cayenne pepper
4 oz	cream cheese

Directions

In a large heavy pot, saute onions in butter until tender. Add Pumpkin, broth, marjoram, black pepper and dash of cayenne pepper (be careful..a little goes a long way!..if you like hot spicy..then add up to 1/8 tsp. Me, I only do a dash) Bring to boil; cook 20 minutes, or until squash is tender. DO NOT remove any liquid.

2

Puree pumpkin mixture and cream cheese in blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. When serving place into bowl and use a decorator's tip and swirl a small amount of softened cream cheese on top of soup...if desired.

3

**You can cut pumpkin in half, place skin side up in oven set at 375 degrees for about 1/2 hour or so. It helps with getting the skin off easily, as well as cutting into cubes. Cooking time on top of stove won't be as long if squash is baked first...use your judgement when doing it this way.