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Pumpkin Soup

By Knorr
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soups low carb nut free thanksgiving lunch


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1 Tbsp. vegetable oil

1 medium onion, chopped

1 clove clove garlic, finely chopped

2-1/2 lbs. fresh pumpkin, peeled and cubed (about 8 cups)*

2 KnorrĀ® chicken flavor bouillon Cubes

3 cups boiling water

1 cup light cream or half and half

4 ounces cream cheese

Salt and ground black pepper to taste

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