2 tbsp. butter
1 sm. onion, minced
10 oz. pkg. frozen whole kernel corn
16 oz. can pumpkin
1 1/2 c. water
1 tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. ground cinnamon
2 chicken flavor bouillon cubes or envelopes
2 c. half and half
1 tbsp. parsley for garnish

About 30 minutes before serving:

In 4 quart saucepan, cook onion in hot butter over medium heat until tender, stirring occasionally. Add frozen corn and cook 2 or 3 minutes until corn is just tender. Stir in pumpkin, water, sugar, salt, cinnamon and bouillon until blended and mixture begins to boil.

Cook 5 minutes to blend flavors. Stir in half and half and heat thoroughly. (Do not boil after adding half and half or mixture will curdle.) Serve with chopped parsley for garnish. Makes 6 1/2 cups with 225 calories per serving.