pumpkin soup

I made this soup in a crock pot - in the morning, slow and steady. You can also whip this together faster in a pot on the stove. There are also a TON of variations to the flavor of pumpkin soup - so use some the optional ideas below, depending on your craving!

2 Tablespoons butter (or olive oil)
1 onion, chopped finely
3-6 cloves of garlic, crushed
1 pumpkin (take seeds out, peel & dice) OR about 1 kg (4 cups pumpkin puree)
1-2 med. potatoes (skinned & diced)
1-2 carrots (peeled & diced)
3-4 stalks celery, chopped finely
1 tsp salt (or more to taste)
vegetable (or chicken) bullion (2 cubes) with 3-5 cups water (about 1 liter+)
OR 3-5 cups vegetable broth/chicken broth

½ tsp black pepper (to taste)
1 tsp fresh parsley, chopped
½ tsp fresh thyme, chopped
½ tsp nutmeg
½ cup cream (or use half & half)

Optional – spicy alternatives!!
1 leek, white part only, finely sliced
sweet potato, peeled, diced
½ tsp ground coriander
1 tsp ground cumin
1 bay leaf
1 tsp turmeric
a pinch of cayenne pepper
1-2 tsp curry powder
1 tsp sugar
1 large jalapeno pepper, seeded, chopped coarsely
sherry!

This was SO EASY to make!! Put butter in the bottom of your crock pot (on the highest setting). Add the onion & garlic while you chop your pumpkin/veggies. Add diced pumpkin, then layer other veggies. Close the lid to allow the ingredients to begin to heat up. Soon add ½ the vegetable broth to allow the veggies to steam well. Turn the heat to low after about 30-40 minutes. Add the rest of your veggie broth with spices, until the veggies are almost covered. Allow everything to simmer for as long as you want – on low heat. I blended about 2/3 of the soup, so there was still a chunky feel to the soup. Return everything to the crock pot – and stir in cream. Add any extra seasonings to taste. Dollop with sour cream/plain yogurt, and/or garnish with fresh parsley, fresh chives, or roasted pumpkin seeds if you have them!
For some extra flare: serve it inside a hollowed out pumpkin, with fresh bread.