Harvest Pumpkin Soup

• 1 cup chopped shallots
• 3/4 cup chopped celery
• 1 tablespoon butter
• 1 can (29 ounces) solid-pack pumpkin
• 2 cups chopped peeled pears
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 cup white wine or additional reduced-sodium chicken broth
• 1/2 cup water
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup maple syrup

1. In a large saucepan, saute shallots and celery in butter until tender.
2. Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

shallots, celery, butter, solidpack pumpkin, chicken broth, white wine, water, bay leaf, salt, pepper, maple syrup

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