- 1/2 cup butter
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons brown sugar
- Pinch cayenne pepper
- 1/2 teaspoon pumpkin pie spice
- 4 cups chicken or vegetable stock
- 2 cups cooked pumpkin, fresh or canned
- 1 1/2 cups heavy cream
In a large soup pot, sauté onion, celery and carrots in butter over medium-high heat until just beginning to brown.
Add garlic, salt, pepper, brown sugar, cayenne and pumpkin pie spice.
Gradually add stock and pumpkin, stirring to incorporate. Simmer for 1/2 hour or until vegetables are tender.
Turn off heat. Using a hand blender, puree until smooth (or puree in batches using a food processor).
Return soup to pot and warm over low heat.
Add cream and stir. Taste and adjust seasonings as needed. Serve hot.