Creamy Pumpkin Soup

• 1 cup chopped onion
• 12 cup butter
• 1 garlic clove
• 1 12 cups chopped carrots
• 1 cup chopped celery
• 1 (1 lb) can pumpkin puree
• 6 cups water
• 1 12 cups heavy cream
• 14 teaspoon crushed bay leaf
• 14 teaspoon celery seed
• 12 teaspoon garlic salt
• fresh ground salt & pepper

1. In 1/2 stick butter sweat onions.
2. When translucent, pour carrots and add the other 1/2 stick butter.
3. Stir occasionally on medium heat for 1/2 hour.
4. Put in celery for 5 minutes.
5. Add water and pumpkin; bring to a simmer.
6. Put in remaining spices except for salt and pepper.
7. Simmer for 1 hour.
8. Reduce heat and add cream.
9. Salt & pepper to taste.
10. Serve with sour cream and french fried onions.
11. If you want it smoother, blend with a hand blender.

onion, butter, garlic, carrots, celery, pumpkin puree, water, heavy cream, bay leaf, celery, garlic salt, fresh ground salt

Taken from www.food.com/recipe/creamy-pumpkin-soup-302221 (may not work)