Pumpkin Soup With Sage

• 1 tablespoon olive oil
• 1 large carrot, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 small bay leaf
• 14-12 teaspoon dried sage, crushed
• 4 cups vegetable broth (or chicken broth)
• 2 cups canned pumpkin puree
• salt and pepper

1. .Saute carrot, onion and celery, bay leaf and sage in olive oil on medium heat, season with salt and pepper.
2. Cook until soft and translucent, and just beginning to carmelize, about 8-10 minutes.
3. Stir in canned pumpkin, and vegetable broth.
4. Bring to a boil and then simmer about 15 minutes, or until desired consistency is reached.
5. Will be a creamy soup with little chucks of veggie in it, can be made even more creamy by pureeing with a submersion blender if desired.

olive oil, carrot, onion, stalks celery, bay leaf, sage, vegetable broth, pumpkin puree, salt

Taken from www.food.com/recipe/pumpkin-soup-with-sage-147204 (may not work)