Pumpkin Soup

This is our (not so secret) family recipe, I've never tasted any better.

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• 1⁄4 cup  oil
• 1  onion, minced
• 2  small leeks, minced
• 2  celery ribs, diced
• 3  medium potatoes, diced
• 4 -5  cups pumpkin, diced
• 1⁄2 cup fresh parsley, chopped
• 7  cups vegetable broth or 7  cups chicken broth
• 1  teaspoon brown sugar
• 1  cup milk
•  salt & pepper, to taste
• 2  tablespoons butter
•  crouton
•  cheese, diced

Directions

1. Heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery.
2. Add potatoes and pumpkin, stirring for 3-4 minutes.
3. Add broth, parsley, brown sugar, salt, and pepper.
4. Simmer on low heat 25-30 minutes.
5. Add milk.
6. Purée in blender; check seasoning.
7. Return soup to stockpot to keep warm while preparing buttered croutons.
8. Garnish soup with cheese and croutons if desired.
9. Serve immediately.