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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 tablespoons butter or margarine |
1 small onion, minced |
1 (10-ounce) package frozen whole kernel corn, thawed |
1 (16-ounce) can pumpkin |
2 cups water |
2 chicken bouillon cubes |
1 tablespoon sugar |
1 1/2 teaspoons salt |
1/8 teaspoon ground cinnamon |
2 cups half-and-half |
Directions:
1. Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.
2. Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.
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