Creamy Pumpkin Soup

What You'll Need

2 tablespoon butter
1/2 yellow onion (sliced thin)
1/2 cup carrots (peeled, thinly sliced)
1 rib celery (trimmed and chopped)
2 cups canned pure pumpkin (not pumpkin pie filling)
3 cups chicken broth
Dash ground white pepper, to taste
1/4 teaspoon ground ginger
1 1/2 teaspoon salt
1 cup cream or half-and-half
Optional: shelled pumpkin seeds (for garnish)

How to Make It

1. 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.

2. 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.

3. Serve in warm bowls, and garnish with pumpkin seeds.

Source: TheSpruceEats

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