In a medium saucepan, heat the oil over medium-high heat. Sauté the onion, garlic and pumpkin, stirring occasionally, for 5 minutes or until onion is tender. Stir in the bouillon and water mixture. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender. Stir in the cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly. In a blender or food processor, process the soup in batches, at low speed, until smooth. Return the soup to a saucepan and season with salt and pepper to taste. Heat through and serve.
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Last updated: August 28th, 2020
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