Pumpkin Soup

1 small onion, chopped
1 smaller stalk celery, chopped
2 teaspoons butter or extra virgin olive oil
1 8 oz. can Omena Organics pumpkin puree or 2 cups fresh pumpkin puree
2 cups chicken or vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Shetler’s whole milk
Seas salt and white pepper to taste
Optional: Greek-style yogurt, toasted spiced pumpkin seeds for garnish

In a large saucepan, heat oil over medium heat. Add the onion and celery and cook until softened, about 8 minutes.

Add the broth, pumpkin, cinnamon, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Blend, using an immersion blender, until smooth. Stir in the milk and heat through but don’t allow to boil.

Ladle into warmed bowls and garnish with a sprinkling of pumpkin seeds and a dollop of yogurt. Serve immediately.

Serves 4

Pumpkins are in season right now so you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a food processor.

Make this soup dairy-free by substituting coconut milk for cow’s milk and omit the yogurt.