Spiced Harvest Pumpkin Soup

• 6 medium carrots, shredded
• 1 large sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 3 tablespoons butter
• 1 medium apple, peeled and shredded
• 5 garlic cloves, minced
• 1 can (29 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup minced fresh parsley
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 2 cups 2% milk
• 1 cup heavy whipping cream
• Salted pumpkin seeds or pepitas

1. In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
2. Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

carrots, sweet onion, celery, butter, apple, garlic, solidpack pumpkin, chicken broth, fresh parsley, thyme, salt, brown sugar, ground cumin, ground nutmeg, ground ginger, pepper, milk, heavy whipping cream, pumpkin seeds

Taken from www.tasteofhome.com/recipes/spiced-harvest-pumpkin-soup/ (may not work)