Santa Fe Pumpkin Soup:

2 cl Garlic; minced

2 tb Wesson Oil

1 pk Roasted red peppers; minced*

32 oz Solid pack pumpkin

-(not pie filling!) 28 oz Chicken broth

10 oz Enchilada Sauce

1 1/2 c Half & half; up to 2 cups

1/8 ts White pepper

Sour Cream Cilantro leaves

In Dutch oven,saute garlic in hot oil until light golden brown.Add peppers & saute 2 min. longer. Add remaining ingrediants(except sour cream & cilantro). Cook until heated through.To serve,top each bowl of soup with dollop of sour cream & cilantro leaves. Makes 8 cups of soup.

*Note:May substitute 1 med. red bell peppper;charred over gas flame,peeled,seeded & minced.

Speedy (John) Gonzalez)!! Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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