|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Milk/Cream||2 Cup (32 tbs)|
|Garlic powder||To Taste|
|Thinly sliced tomatoes||1⁄4 Cup (4 tbs)|
|Salted cream||1⁄4 Cup (4 tbs), whipped|
Saute onion in hot butter until onion is tender, but not brown.
Add chicken broth, pumpkin and salt.
Stir and bring to a boil.
Simmer 2 minutes.
Add milk and pepper and garlic powder to taste.
To serve hot, reheat without boiling or chill until icy cold.
Serve in deep bowls.
Garnish each cold serving with 2 thin slices tomato and a spoon of whipped cream.