Instructions: Melt the butter in a large stockpot and saute onion, garlic and pumpkin 5 minutes over high heat, stirring constantly. Add 4 cups water, bring to a boil, and cook until reduced by half, 20 to 30 minutes. Mixture will be thick.

Add 2 remaining cups water, milk and heavy cream, bring to a boil and cook 10 minutes longer. Add the brown sugar, bouillon cubes, nutmeg, granulated onion, garlic and white pepper and simmer 20 minutes.

If soup needs thickening, mix the butter and flour together until well combined. Add 2 tablespoons of the the roux into the soup and simmer 5 minutes. If soup is still too thin, add additional roux as needed.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.