Pumpkin Soup

1. 1

   Heat medium sauce pot over medium heat and coat bottom with non-stick spray.

2. 2

   Saute garlic and onion for 2-3 minutes.

3. 3

   Add carrot and celery.

4. 4

   Saute for 2-3 more minutes until all vegetables have some color.

5. 5

   Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.

6. 6

   Transfer to a blender and puree until smooth.

7. 7

   Add pumpkin one cup at a time until well blended.

8. 8

   Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.

9. 9

   Cook over medium heat until warm.

10. 10

    Add more salt to taste, if desired.

11. 11

    Serve immediately, topped with fresh cracked pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.