Orange Pumpkin Soup - cooking recipe

Ingredients

1 tsp. salad oil
1 large onion, chopped
1 tsp. coriander
1 (16 oz.) can pumpkin
1 qt. chicken broth
1 1/2 c. orange juice
1/2 c. dry white wine
1 (3 oz.) pkg. cream cheese or light cream cheese
chives or thinly sliced green onions
salt and pepper

Preparation

In 3 to 4-quart pan, stir oil, onion, coriander and 1/4 cup water over high heat until liquid evaporates and onion is very limp, 5 to 7 minutes.
Add pumpkin, broth, juice and wine.
Stir to blend; bring to a boil; reduce heat to low, cover and simmer 20 minutes.
Cut cheese into 1/2-inch chunks and whirl in blender or processor with about 1 cup soup. Return to soup in pan.
Serve hot or chilled.
Garnish with chives.
Serves 6 to 8.