- Pumpkin Soup - 

Ingredients

1 15 ounce can of pureed pumpkin (or 1 medium pumpkin roasted)

1 large onion (sweet)

3 sticks of celery

1 12 ounce can of diced tomatoes (optional)

2 medium sweet potatoes 

1/2 stick butter
32 ounces of vegetable or chicken stock

1/4 tsp cinnamon

1 tsp (plus to taste) chili powder

1/2 tsp garlic powder

Salt and Pepper to taste

Instructions:

Melt 1/2 stick of butter in large saucepan. Chop onion and gently cook on a low heat until soft. Chop the roasted pumpkin (if you used one) at this time. 

Throw pumpkin into the pan whether canned or roasted/chopped. Cook on medium low until light brown at the edges.

Peel and chop sweet potatoes and celery, add these along with the can of tomatoes to the saucepan. Season with the s&p, cumin, chili and cinnamon. 

Bring to a boil then simmer for 20 minutes or until sweet potatoes are tender. 

Using a large, slatted spoon, take large chunks out of the saucepan and place in a blender. Blend until smooth. Return to pan and heat through. (Take as much or as little out as desired, I like a smooth soup so I took most of the potato and pumpkin chunks. This is how mine looks) 
                                

You can pour some light cream into this if you like. Serve hot with warm, buttered rolls and salt and pepper to taste. Top with toasted pumpkin seeds, cooked crumbled bacon or just eat plain.

Serving Suggestion