Smokey Cream of Pumpkin Soup

Makes: 6 – 8 side-dish servings
Prep: 15 minutes
Cook: 20-40 minutes

3 Tbsp. Butter
1/2 Large Onion, finely chopped (1 cup)
2 Cloves Garlic, minced
1/8-1/4 Tsp. Crushed Red Pepper
2 14 oz. cans chicken broth
1/2 Cup uncooked white rice or wild rice
1-1/2 Cups Half-and-Half, light cream, or milk
1 Tbsp. All Purpose Flour
1 15 oz. can of pumpkin
1/2 oz. of Colgin”s Hickory Liquid Smoke
Cracked black pepper (optional)

1. In a large saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to boiling. Stir in rice. Reduce heat and simmer, covered, about 20 minutes for white rice and about 40 minutes for wild rice, or until rice is tender.
2. In a screw-top jar, combine half-and-half (or light cream or milk) and flour. Cover; shake well to combine. Stir into rice mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin and add liquid smoke; heat through. Transfer to an insulated container. Sprinkle each serving with cracked black pepper. Serve and enjoy!