Pumpkin Soup

Michael Wodnicki's Note:

A healthy version of a cold-weather favorite. Make it creamy (and not as healthy) by substituting 1 cup of half-and-half for one cup of chicken stock.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, peeled and cubed
• 3 stalks celery, chopped
• 1 (15 ounce) can pumpkin
• 3 tablespoons fresh tarragon, chopped
• 2 teaspoons salt
• 3 cups low-fat chicken stock

Directions:

1. Heat medium sauce pot over medium heat and coat bottom with non-stick spray. Saute garlic and onion for 2-3 minutes. Add carrot and celery. Saute for 2-3 more minutes until all vegetables have some color.
2. Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
3. Transfer to a blender and puree until smooth. Add pumpkin one cup at a time until well blended. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.
4. Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.