Harvest Pumpkin Soup

I got this recipe from a co-worker. As she was warming this up, a lovely aroma filled the lunchroom. It also looked so tasty, I had to ask her what was in it. She set aside a sample for me to try, and wow, it was great. Thanks Jeannie, now this soup is in my regular rotation.

INGREDIENTS

1 large onion, diced

3 stalks celery, diced

2 medium carrots, diced

2 cups pumpkin, canned or fresh, cooked

6 cups GF vegetable broth

1/2 teaspoon cumin

1/2 teaspoon cinnamon

Pinch of ground clove

Pinch of ground nutmeg

Salt to taste

1 cup half and half cream

DIRECTIONS

Add the first 10 ingredients into stock pot over medium high heat.

Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.

Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk and season to taste.