- 4 TBS butter
- 1/4 tsp. black pepper
- 1 cup chopped onion
- 3 cups chicken broth
- 1/2 cup sliced celery
- 4 cups mashed pumpkin
- 1 clove garlic, crushed
- 1 cup light cream
- Salt to taste
Melt butter in a large saucepan over medium heat. Add onion, celery, garlic, and 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.
