Pumpkin Soup

• 2 tbsp extra virgin olive oil
• 2 each celery stalks
• 1 onion
• 1 green bell pepper
• 3 potatoes (peeled)
• 3 tomatos
• 1 medium sized pumpkin
• 1 pints brown ale of choice
• 2 cup chicken broth
• 1 tsp thyme
• 1 tsp basil
• 5 bay leaves
• 3 tbsp butter
• 4 clove garlic
• 1/2 pints cream
• 2 cup milk
• 1 tbsp flour

1. Dice the onion, pepper, potatoes, tomatoes, celery, & pumpkin.
2. Add to a large stock pot with olive oil and saute for 10 minutes.
3. Mince the garlic cloves & add to the pot with thyme, bay leaves, & basil.
4. Pour in beer & chicken stock and boil for 40 minutes.
5. When ingredients are fork tender, remove the bay leaves & with a hand blender, puree to a smooth consistency.
6. Stir in milk, cream & butter and thicken with flour.
7. Serve with paprika & chopped parsley (optional).

extra virgin olive oil, celery stalks, onion, green bell pepper, potatoes, tomatos, pumpkin, choice, chicken broth, thyme, basil, bay leaves, butter, clove garlic, cream, milk, flour

Taken from cookpad.com/us/recipes/331710-pumpkin-soup (may not work)