Pumpkin Garlic Soup - cooking recipe

Ingredients

8 cups chicken stock
2 (29 ounce) cans pumpkin, unspiced
4 garlic cloves, minced
1/2 cup dry white wine
2 tablespoons butter
2 cups heavy cream
salt & pepper, to taste
1/4 teaspoon dried mustard (optional)
1/4 - 1 teaspoon Worcestershire sauce (optional)

Preparation

Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.