Spicy Pumpkin Soup

Creamy, smooth, and delicious!

2 Tbls. Extra Virgin Olive Oil
1/2 tsp. garlic powder
1 tsp. dried parsley
1 cup chopped celery
1 cup carrots, peeled and chopped
2 medium onions, peeled and chopped
29 oz. can pure pumpkin puree (not pumpkin pie mix)
4-5 cups vegetable broth
2 Tbls. light or dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. allspice, or baking spice
1/4 tsp. smoked paprika or chili powder
1 cup half and half, or whole milk, or skim milk
Salt and pepper to taste

Peel and chop the vegetables. In a large pot, add the 2 Tbsp extra virgin olive, garlic powder and parsley, celery, carrots, and onions and saute until soft and onions are translucent. Season with salt and pepper.

Add pumpkin puree, vegetable broth, brown sugar, and spices and stir until combined. Simmer gently on low heat for five minutes.

Turn off heat, and ladle soup in batches into blender and blend on low speed.

Transfer soup back into pot and turn heat to low.

Slowly add half and half and stir until blended. Simmer on low heat for another five minutes. Season with more salt and pepper if needed.

Soup will be thick and delicious. Enjoy with a few buttered croutons on top.