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Pumpkin Spice Soup
- 2 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 stalk celery, trimmed and finely chopped
- 2 cups unsweetened pumpkin puree, fresh or canned
- 5 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons real maple syrup (optional)
- 1 cup whole milk
- Salt and freshly ground pepper to taste
Yield: 6-8 servings
Time: 20-25 minutes
Place a large saucepan over medium-high heat. Add the butter and melt. Add the onion and celery and saute, stirring from time to time, until tender, about 3 to 5 minutes.
Add the pumpkin, broth, spices, and maple syrup (if using). Raise the heat to high and bring to a boil, then reduce heat, cover, and simmer 10 minutes.
Remove cover and add milk. Season to taste with salt and pepper. Simmer gently until hot — do not allow to boil.
Serve with a few croutons and/or pumpkin seeds on top.
Add a peeled, chopped Granny Smith apple along with the pumpkin, if you like.
If you prefer a smoother texture, carefully puree in a blender, food processor, or with a stick blender.