Pumpkin Soup

2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 cup onion, chopped
1/2 cup celery, diced
1 clove garlic, minced
1 Tbsp fresh thyme leaves
1 Tbsp fresh sage leaves
2 tsp DLM Garam Marsala
Salt and pepper to taste
5 cups pumpkin purée
6 cups vegetable or chicken stock
1/2 to 1 cup cream
Pumpkin seeds, optional

In a large pot, heat oil over medium high heat. Add the onion, celery, and garlic and sauté until soft. Add the thyme, sage, and garam marsala and sauté, seasoning with salt and pepper to taste. Add the pumpkin purée and stock and stir to combine. Bring soup to a boil then simmer for 20 minutes. Purée with an emulsion blender if desired. Add the cream to taste and let simmer 15 more minutes. Season again to taste with salt and pepper. Serve with a garnish of cream and pumpkin seeds if desired.

Makes 6-8 servings

Allergy Warning: Contains milk