2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cinnamon
2 cups half and half
Garnish fried fresh sage leaves; toasted pumpkin seeds
MELT butter; sauté onion 2 to 3 minutes; stir in corn and cook 3 minutes longer, stirring occasionally.
STIR in pumpkin, water, bouillon, salt and cinnamon; bring to boil, stirring often; reduce heat to low and simmer 5 minutes.
STIR in half and half; heat just until hot through -- do not boil.
Garnish with sage and seeds, if desired.
NOTE: for fried sage leaves, heat about 1/4-inch oil in small skillet or saucepan. Drop in sage leaves and fry just a few seconds just until crisp; drain on paper towels.
To toast seeds, place on baking pan and bake at 350 degrees until toasted. A quicker toasting is heating and tossing seeds in dry nonstick skillet on medium heat of stovetop until toasted.
Nutrition information (1 cup, calculated with fat-free cream): 160 calories; 40 calories from fat; 4 grams fat; 2.5 grams saturated fat; 10 milligrams cholesterol; 770 milligrams sodium; 26 grams carbohydrates; 3 grams fiber; 8 grams protein.