Bring stock, pint of canned pumpkin, celery and onion to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Puree mixture and set aside. Add fresh tomatoes and butter to pan; sauté 5 minutes. Stir in flour until smooth. Add PET Half & Half and Milk and cook over low heat until thickened. Stir in curry powder, vegetable puree and sherry, if desired.

Special thanks to Kathleen Prince of Village of Palmetto Bay, FL for sending us this tasty recipe. Got a favorite PET recipe you’d like to share with us? Visit our Contact Us page to send it in!