• 1 Tbsp. butter, unsalted
• 1 Tbsp. oil
• 1 medium yellow onion, fine chopped
• 2 large garlic cloves, peeled and minced
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes, optional
• 1- ­28 ounce can pumpkin puree
• 1 3/4 cup chicken stock or broth
• 1 cup Texas Brew Honey Roasted Chipotle Salsa, Any Heat
• 1 cup heavy whipping cream
• 1/8 cup sour cream
• 8 oz. cream cheese, well softened
• Salt and pepper to taste

1. Melt butter in large, heavy saucepan. Add oil, chopped onion, garlic and oregano. Sauté till completely translucent.
2. Add pumpkin, chicken broth and salsa. Stir to incorporate. Bring to a simmer for approximately 2 minutes, stirring to keep from sticking.
3. Add whipping cream, sour cream and softened cream cheese. Slowly whisk till cream cheese is incorporated.
4. Puree soup with an immersion blender or in a food processor or blender.
5. Serve hot drizzled with cream and top with roasted pepitas
6. If adding protein, puree soup first and then stir in protein.
7. Soup will thicken as it sets and can be used for a pasta sauce

*Protein Addition: Very small cubed or shredded chicken (Rotisserie, grilled or sautéed but not canned).