Pumpkin Soup

• 14 cup oil
• 1 onion, minced
• 2 small leeks, minced
• 2 celery ribs, diced
• 3 medium potatoes, diced
• 4 -5 cups pumpkin, diced
• 12 cup fresh parsley, chopped
• 7 cups vegetable broth or 7 cups chicken broth
• 1 teaspoon brown sugar
• 1 cup milk
• salt & pepper, to taste
• 2 tablespoons butter
• crouton
• cheese, diced

1. Heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery.
2. Add potatoes and pumpkin, stirring for 3-4 minutes.
3. Add broth, parsley, brown sugar, salt, and pepper.
4. Simmer on low heat 25-30 minutes.
5. Add milk.
6. Puree in blender; check seasoning.
7. Return soup to stockpot to keep warm while preparing buttered croutons.
8. Garnish soup with cheese and croutons if desired.
9. Serve immediately.

oil, onion, leeks, celery, potatoes, pumpkin, fresh parsley, vegetable broth, brown sugar, milk, salt, butter, crouton, cheese

Taken from www.food.com/recipe/pumpkin-soup-357764 (may not work)