Pumpkin Soup

2 T Butter
1 onion, peeled & chopped
2 carrots, peeled & chopped
2 ribs celery, chopped
2 T Flour
1 large can pumpkin (or 2 regular 14-15 oz cans)
3 cups broth (vegetable or chicken)
1/4 t powdered ginger
1/4 t ground nutmeg
1/4 t sugar
salt & pepper to taste (1/4-1/2 t each)
1/4 t Thyme (optional)

1. Melt the butter in a stock pot over medium high heat.
2. Add onion, carrots, and celery and cook until soft, stirring frequently (10-15
3. Sprinkle in the flour, stirring well until there are no little flour lumps. Add the rest of
the ingredients and simmer for 30 minute.
4. Puree with blender if preferred
5. Serve with sour cream

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