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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day Ingredients:
8 cups chicken stock |
2 (29 ounce) cans pumpkin, unspiced |
4 cloves garlic, minced |
1/2 cup dry white wine |
2 tablespoons butter |
2 cups heavy cream |
Directions:
1. Melt Butter in pot and cook garlic.
2. Pour in Pumpkin.
3. Stir in Chicken Stock until smooth.
4. Cook for approximately 20 minutes.
5. Add White Wine.
6. Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through.
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