2 C chopped celery, carrot, onions *
2 C chicken stock (broth)
29 oz (big can) of pureed pumpkin
1/4 tsp ground cumin
1/4 tsp rosemary
1 tsp salt
1/2 tsp black pepper
1 dash cayenne pepper
2 Tbsp brown sugar
2 C whole milk
Saute the butter with the veggies. Remove from heat, puree in blender.
Move to heat and add chicken broth to simmer.
Add pureed pumpkin and spices. Stir to simmering to get those spices working. Then add the milk. Keep stirring to simmering, so the milk doesn't burn. Once it all gets all nice and bubbly, remove from heat, serve or freeze.
*We keep our own 'soup starter' in the freezer, but Eric found "shepherd's pie starter" in the freezer veggies section at Wal-mart.