Southwest Pumpkin Soup
Yield: 24 servings, 1 cup each
Ingredients   Weights   Measures
 PHILADELPHIA Original Cream Cheese, cubed    2 lb.    1 qt.
 chicken broth, divided    6 lb.    3 qt.
 Canned pumpkin    6 lb. + 9 oz.    3 qt.
 ground cumin    -    2 tsp.
 garlic powder    -    2 tsp.
 ground red pepper    -    1 tsp.
MIX cream cheese and 2 cups of the broth (or 1/2 cup for trial recipe) in large saucepan. Cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk.
ADD remaining broth, pumpkin and seasonings; mix well. Bring just to boil.
TIP
Garnish each serving with chopped green chilies, fresh cilantro and a dollop of sour cream.
Nutrition Information Per Serving:
Calories 190
Total fat 14 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 540 mg
Carbohydrate 12 g
Dietary fiber 4 g
Sugars 5 g
Protein 6 g
Vitamin A 560 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 10 %DV
K:11046v11