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Ingredients
- 2 tbsp. butter
- 1 shallot
- 1/2 tsp. cumin
- 1 can pure pumpkin
- 2 c. lower-sodium chicken broth
- 1/2 c. water
- 1/2 tsp. salt
Method
- In 4-quart saucepot, melt butter on medium-high.
- Add shallot, cook 30 seconds, stirring.
- Add cumin; cook 1 minute, stirring frequently.
- Add pumpkin, lower-sodium chicken broth, and water.
- Cover and heat to boiling on high.
- Stir in salt.