Cream of Pumpkin Soup

This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 2 tbsp butter
• 1/2 yellow onion, sliced thin
• 1/2 cup carrots, sliced thin
• 1 rib celery, chopped
• 2 cups canned pure pumpkin (not pumpkin pie filling!)
• 3 cups chicken broth
• white pepper, to taste
• 1/4 tsp ground ginger
• 1 1/2 tsp salt
• 1 cup cream or half and half
• shelled pumpkin seeds for garnish, optional

Preparation:

In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.

Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary. Serve in warm bowls, and garnish with pumpkin seeds.