Ingredients
- 4 tablespoons butter
- 1 cup chopped onion
- ½ cup sliced celery
- 1 clove garlic, crushed
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 4 cups mashed pumpkin
- 1 cup light cream
- Salt to taste
Preparation
Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic; sauté until soft. Add salt and pepper and cook 1 minute; then, stir in broth and simmer 15 minutes. Add pumpkin and cream. Allow to cool slightly, then ladle into blender or food processor and process until smooth. Before serving, reheat the soup but do not boil. Garnish and serve.
