Quick & Easy Pumpkin Soup with Canned Pumpkin 

Quick & Easy Pumpkin Soup with Canned Pumpkin
2 - 15-ounce cans of pumpkin puree
4 cups of chicken stock
½ cup heavy whipping cream or coconut milk
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
5 cloves garlic chopped
1 TBSP olive oil
1 ½ tsps. Cinnamon
A pinch of cloves
½ tsp nutmeg
1/3 to 1/2 tsps of ginger
S & P
In a large pot with a heavy bottom add the olive oil and then the celery, carrots and onion and begin to sweat them. This will take 10 to 15 minutes and then add the chopped garlic. Stir the garlic around in the pan and then add the chicken stock and spices. Stir well and bring to a gentle boil. Stirring once in awhile boil until the veggies are soft.
Once the mixture is cooked through ladle the soup into a blender and blend until smooth. You will need to do this in 2 or 3 batches depending on the size of your blender. Once you have the soup blended add the cream to the dish and mix well. Taste for salt and pepper to taste. Serve hot.
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Music Credit: Green Green Garden by Chris Haugen
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Colleen Palumbo
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