1Saute onions in hot butter in a large saucepan until tender but not brown. Stir in chicken broth, potatoes, corn, and chopped sweet peppers. Cover and simmer about 15 minutes until the vegetables are tender. Stir in pumpkin, salt, and pepper and Adobo into broth until warm. Slowly add the half-and-half, cream, or milk stirring constantly. Heat through and serve with garnish.
2Note: I usually double this recipe because it never seems to be enough. The recipe as written makes 4 side dish size bowls of soup