A perfect fall soup!
Harvest Pumpkin Soup
Ingredients
6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 – 14 1/2 oz. can chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds
Directions
~In a Dutch oven, saute the carrots, onion, and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
~Stir in the pumpkin, broth, parsley, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly.
~In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.
~Makes 10 servings.
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