Pumpkin Soup

This pumpkin soup recipe is from my mother’s side of the family. My grandmother found it in one of her cookbooks years ago. It’s delicious any time of year, not just on Thanksgiving.

Here’s what you’ll need:

2 tbsp. butter or cooking oil
1 onion, finely diced
2 stalks celery, finely diced
1 carrot, sliced
2 tbsp. flour
1 cup pureed pumpkin (canned)
3 cups chicken broth
½ tsp. salt (optional)
1/8 tsp. white pepper
pinch of sugar

Directions:

Melt butter in soup pot and sauté onions until golden brown. Add celery and carrots and cook for one minute. Remove from flame and blend in flour well.

Add pumpkin, broth and seasonings, stirring well to combine. Return to flame and bring to a boil, uncovered. Cover and simmer for 30 minutes.

Cool and puree in a blender. Reheat on stove or in microwave to serve. Serves six.