- 1 medium or 1/2 large onion, finely chopped
- 2 Tbsp butter or olive oil
- 1 small stalk celery and 1 small carrot, finely chopped
- 1 Tbsp finely grated fresh ginger (a Microplane is ideal)
- 2 tsp finely grated fresh yellow turmeric (you can find this and the fresh ginger at a good supermarket)
- 2 lbs cooked pumpkin (or 2 15 oz cans, or one 28 oz can, just make sure it's plain and not with added pie spice)
- 4 c vegetable or chicken broth
- 2 c water
- 1/3 c heavy cream
- garnish: sour cream and toasted pumpkin seeds
- Warm the butter or oil in a stockpot over medium heat and add the onions. Sprinkle 1/4 tsp salt on them. Keep the heat around medium low so you don't caramelize the onions, just let them sweat a little and become translucent, about 5 minutes.
- Add the celery, carrot, ginger and turmeric, and soften another two or three minutes.
- Add the pumpkin and stir to combine with the veggies, sauteeing for another minute or two.
- Add 1/2 tsp black pepper. If you're using low sodium broth, add another 1/4 tsp salt.
- Pour in the broth and the water, bring to a boil, reduce to a simmer and let cook, covered, for about 30 minutes for everything to come together.
- Use an immersion blender to puree everything together. Adjust salt and pepper to taste. Turn off heat and stir in cream.
- If desired, swirl in some sour cream and sprinkle on some toasted pumpkin seeds. Enjoy!