Easy Pumpkin Soup

From "Extending the Table"
Venezuela

1 Tbsp butter
2 cloves minced garlic, or 1/4 tsp garlic powder
2 cups chicken broth
5 cups fresh pumpkin, pared and cut in 1 inch cubes

1. Melt butter in large saucepan. Add garlic and saute.
2. Add chicken broth and bring to a boil.
3. Add pumpkin. Cook 10-15 minutes until pumpkin is transparent. Puree for smooth soup, or serve with pumpkin chunks, adding water if soup is too thick.

*Tip: To quickly process pumpkin, cut whole pumpkin in 8 pieces. Scoop out fiber and seeds. Cut each piece, shell side down, into 1 inch cubes. Cut shell from cubes.

*Options: Substitute other winter squash for pumpkin.