Pumpkin Pecan Bisque

2 T butter
1 C chopped onion
1 clove garlic, minced (1 tsp)
1-3/4 cups chicken or vegetable broth (14 1/2 oz can)
1 16-oz can pumpkin (1 3/4 cups)
1-1/4 cups water
1 tsp firmly packed brown sugar
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh rosemary leaves
1/2 tsp ground cumin
1/4 tsp salt
1 1/4 C half-and-half
3/4 C pecan pieces, toasted (spread on baking sheet and bake at 375 5-8 min or until brown)
In a large saucepan, melt margarine, saute onion and garlic over medium heat for 7 to 10 min or until lightly browned. Add broth, pumpkin, water, brown sugar, spices. Bring to a simmer over med heat, reduce heat and cook 10 min, stirring frequently. Stir in half-and-half. In batches using blender on low speed, blend soup mixture and pecans for one minute. Pour into saucepan and heat to serving temperature.
If thinner consistency is desired, add additional water to thin.