Pumpkin Soup

Some of you have tried my pumpkin soup and some of you have just heard about it, so I thought that pumpkin soup would be the first recipe I would share!

Ingredients:

1 small onion, finely chopped
3-4 cloves of garlic, minced or crushed
1 small carrot, finely chopped
1 stalk of celery, finely chopped
2 cans of pumpkin (make sure it's plain pumpkin and not pie filling!)
1 can of chicken broth

Directions:

Sautee the vegetables in olive oil until soft. Add the pumpkin. Thin out the soup with chicken broth. Add salt, pepper, thyme and rosemary to taste. Once soup is warm, use and immersion blender to blend the soup smooth. (If you don't have an immersion blender, you can just transfer the soup to your regular blender. Just be careful, because the soup is hot!) Enjoy!

This soup takes about 15-20 minutes to make and is a wonderful fall day dinner. Heather, if your kids will actually eat this, you may want to double the recipe. The recipe size is fine for the rest of us small families!