Soups: Pumpkin Soup

By JoFClark

Ingredients

• 1 sugar baby pumpkin
• 1/2 large or 1 medium yellow onion, finely diced (1/2")
• 1 stalk celery
• 2 cans 15 ounces Swanson's low sodium chicken broth
• 1/2 teaspoon dried thyme
• Salt
• Pepper
• 1/4 cup heavy cream

Preparation

Step 1

In a dutch oven, warm 2 -3 tablespoons olive oil. Add veggies and saute until aromatic. Add dried thyme. Stir. Add chicken stock to cover by 1 inch or so. Simmer until very tender.
Puree.
Add salt and pepper.
Cream to taste.