Pumpkin Pecan Bisque - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 c. chopped onion
1 garlic clove, minced
1 3/4 c. chicken broth
1 (16 oz.) can pureed pumpkin or 2 c. fresh pumpkin puree
1 1/4 c. water
1 tsp. packed brown sugar
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
1 tsp. fresh rosemary or 1/4 tsp. dried rosemary
1/2 tsp. ground cumin
1/4 tsp. salt
1 1/2 c. half and half
1 c. chopped pecans, toasted

Preparation

In large saucepan, melt butter; saute onion and garlic 7 to 8 minutes until lightly browned.
Add broth, pumpkin, water, brown sugar, thyme, rosemary, cumin and salt.
Bring to simmer.
Reduce heat; cook 10 minutes, stirring frequently.
Remove from heat. Stir in half and half.
In blender, combine soup mixture and pecans in two batches at low speed for 1 minute.
Pour into same saucepan.
Heat through, stirring often.
Yields 6 servings.