INGREDIENTS
1/2 tsp
black pepper
15 oz
canned pumpkin puree
1 cup
carrots
1 cup
celery
3 cups
cooked shredded chicken breast
4 tbsp
extra virgin olive oil
1/4 cup
fresh cilantro
3 tbsp
garlic
1/4 tsp
garlic salt
1/2 cup
heavy cream
1 1/2 tsp
kosher salt
1 cup
onion
32 oz
reduced sodium chicken broth
1 cup
shredded cheddar cheese