My Curried Pumpkin Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 1 yellow sweet onion, chopped fine
• 2 celery ribs, chopped fine
• 1 cup grated raw carrot
• 2 minced garlic cloves
• 1 (30 ounce) can pumpkin puree
• 2 quarts chicken stock (I usually mix) or 2 quarts beef stock (I usually mix) or 2 quarts vegetable stock (I usually mix)
• 2 teaspoons curry powder
• 1 teaspoon cinnamon
• salt and pepper
• sour cream (to garnish) or salted cashew pieces (to garnish)

1. Saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
2. Remove from heat and add minced garlic and spices (cinnamon and curry).
3. Add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
4. Combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling.
5. (10-20 minutes).
6. Salt and Pepper to taste, garnish with sour cream and/or cashews.
7. (Hint, for smooth, velvety texture you can strain through a sieve before serving).
8. Use vegetable stock and margarine to keep vegetarian.

butter, yellow sweet onion, celery, carrot, garlic, pumpkin puree, chicken, curry powder, cinnamon, salt, sour cream

Taken from www.food.com/recipe/my-curried-pumpkin-soup-488737 (may not work)