I created this recipe as a Thanksgiving first course, and now it’s something I enjoy throughout the autumn months. I find most pumpkin soups too savory for my taste, but this one is sweet and spicy…like pumpkin pie!
2 T butter1 T chopped onion
3 carrots, chopped
1 celery stalk, chopped
6 cups vegetable stock
29 oz. pumpkin (I use canned)
1/2 cup brown sugar
3/4 t cinnamon
1/2 t ginger
dash nutmeg
pinch cloves
salt
1 cup half and half
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