PUMPKIN SOUP
**ROASTING THE PUMPKIN GIVES THE SOUP A DEEP CARAMELIZED FLAVOR
1 MEDIUM PUMPKIN (3 TO 5 POUNDS)
OLIVE OIL
1 SWEET ONION CHOPPED
4 CELERY STALKS CUT
2 CARROTS CHOPPED
½ TEASPOON OF TURMERIC
1 AND ½ BOXES OF CHICKEN BROTH
ROASTED PUMPKIN SEEDS FOR TOPPING
PRE HEAT OVER TO 400 DEGREES. DRIZZLE OLIVE OIL ON THE BOTTOM OF A BAKING SHEET. CUT THE PUMPKIN INTO QUARTERS. TAKE OUT THE SEEDS (I TOSSED MINE IN THE YARD, WHO KNOWS, THEY MAY GROW) BAKE TILL TENDER (ABOUT 45 MINUTES). TAKE OUT AND SET ASIDE. WHEN COOL, SCOOP OUT THE PUMPKIN MEAT.
IN THE MEAN TIME…. HEAT UP A LITTLE OLIVE OIL IN THE BOTTOM OF YOUR SOUP POT. PUT IN CARROTS, ONION, CELERY AND COOK TILL TENDER. ADD TURMERIC AND STIR. ADD THE BROTH AND THE PUMPKIN. COOK ABOUT 30 MINUTES. THEN PUREE IN BLENDER TILL SMOOTH AND THICK. PUT BACK IN POT AND WARM UP. WHEN IN THE BOWL TOP WITH SHELLED PUMPKIN SEEDS.
