2 cl Garlic; minced 2 tb Wesson Oil 1 pk Roasted red peppers; minced* 32 oz Solid pack pumpkin -(not pie filling!) 28 oz Chicken broth 10 oz Enchilada Sauce 1 1/2 c Half & half; up to 2 cups 1/8 ts White pepper Sour Cream Cilantro leaves In Dutch oven,saute garlic in hot oil until light golden brown.Add peppers & saute 2 min. longer. Add remaining ingrediants(except sour cream & cilantro). Cook until heated through.To serve,top each bowl of soup with dollop of sour cream & cilantro leaves. Makes 8 cups of soup. *Note:May substitute 1 med. red bell peppper;charred over gas flame,peeled,seeded & minced. Speedy (John) Gonzalez)!! Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS -----