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Pumpkin Soup

1 small onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and cubed
3 stalks celery, chopped
1 (15 ounce) can pumpkin
3 tablespoons fresh tarragon, chopped
2 teaspoons salt
3 cups low-fat chicken stock


Heat medium sauce pot over medium heat and coat bottom with non-stick spray. Saute garlic and onion for 2-3 minutes. Add carrot and celery. Saute for 2-3 more minutes until all vegetables have some color. Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender. Transfer to a blender and puree until smooth. Add pumpkin one cup at a time until well blended. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency. Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.

Source: www.food.com