• 6 Tablespoons butter
• 2 Large onions, chopped
• 20 Ounces frozen corn
• 4 Cups cooked pumpkin
• 3 Cups chicken broth
• 2 Tablespoons sugar
• 2 teaspoons salt
• 1/4 teaspoon cinnamon
• 1/4 Cup chopped Habañero peppers
• 4 Cups half n' half
• 2 Tablespoons chopped parsley

1. In a 8-quart saucepan, over medium heat, in hot butter, cook onions until tender, stirring occasionally.
2. Add frozen corn, cook 2 to 3 minutes until corn is tender.
3. Stir in pumpkin, chicken broth, salt, cinnamon and habañero peppers until blended and mixture begins to boil.
4. Cook 5 minutes to blend flavors.
5. Stir in half n' half. Heat it through - do not boil.
6. Garnish with parsley.

This recipe came from the official pumpkin festival cookbook. The pumpkin festival in Calabasas, California will be held on October 18 & 19 http://www.calabasaspumpkinfestival.com It is a great recipe when the weather gets cooler. We did change it a bit to our taste....