Creamy Pumpkin Soup



Add olive oil to stockpot or 8 quart soup pan. Add onion, garlic, celery, and carrots. Cook on medium-low heat until onions and garlic are transparent, about 5 to 7 minutes. Add pumpkin, broth and spices. Bring to a low boil and reduce heat to simmer; cook on simmer for 30 minutes. Remove from heat. Let cool for 15 or 20 minutes.

Ladle cooled soup from the pot into a blender and puree in batches, returning the blended soup to the pot until all the soup is pureed. Return the pureed soup to the stove and add half-and-half and cream. Let the soup rest or cool. Place in the refrigerator if not serving right away. Reheat the soup (without boiling) before serving. Place a tablespoon of whipped cream (not sweetened!) or sour cream on top of the soup, sprinkled with sliced green onions or chopped parsley or pine nuts and serve immediately!

Yield: 8 – 12 servings