Adapted from Better Homes and Gardens.
1/8 cup chopped onion
1/2 cup water
1 teaspoon instant chicken bouillon granule
1/2 cup of canned pumpkin
1/2 cup half-and-half or light cream
3/4 cup pear nectar (A thick, sweet juice that is extracted from pears. Bottled pear nectar can be found in most supermarkets.)
1/8 teaspoon ground ginger
1/8 teaspoon white pepper
Pear slices (optional)
In a large saucepan combine onion, water and bouillon. Bring to boil. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
Transfer mixture to a blender or food processor. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger and white pepper. Cook and stir until heated through.
Ladle into soup bowl. If desired, garnish with pear slices.
Serves 1 (2 bowls).
Per serving: 324 calories; 14 g fat (9 g saturated fat; 39 percent calories from fat); 47 g carbohydrates; 44 mg cholesterol; 1,163 mg sodium; 5 g protein; 5 g fiber.