Pumpkin Soup

• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, peeled and cubed
• 3 stalks celery, chopped
• 1 (15 ounce) can pumpkin
• 3 tablespoons fresh tarragon, chopped
• 2 teaspoons salt
• 3 cups low-fat chicken stock

1. Heat medium sauce pot over medium heat and coat bottom with non-stick spray.
2. Saute garlic and onion for 2-3 minutes.
3. Add carrot and celery.
4. Saute for 2-3 more minutes until all vegetables have some color.
5. Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
6. Transfer to a blender and puree until smooth.
7. Add pumpkin one cup at a time until well blended.
8. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.
9. Cook over medium heat until warm.
10. Add more salt to taste, if desired.
11. Serve immediately, topped with fresh cracked pepper.

onion, garlic, carrots, stalks celery, pumpkin, fresh tarragon, salt, lowfat chicken

Taken from www.food.com/recipe/pumpkin-soup-470818 (may not work)