Pumpkin Soup With Vermouth

A bit different from those posted. I love the way this sounds but I may lighten up the heavy cream for dieting reasons.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  cups canned pumpkin
• 4  tablespoons unsalted butter
• 1⁄2 teaspoon  dried ground sage
• 1  teaspoon  dried Italian herb seasoning
• 1⁄4 cup fresh parsley, minced
• 2  cups heavy cream
• 4  shallots, minced
• 2  garlic cloves, minced
• 2  cups  vegetable stock
• 2⁄3 cup  extra dry vermouth
•  salt, to taste
•  pepper, to taste
•  ground cinnamon, for garnish
•  roasted  pumpkin seeds, for garnish (optional)
•  crouton, for garnish (optional)

Directions

1. In a heavy 3 quart saucepan or Dutch oven, over medium-high heat, melt butter and saute shallots and garlic until golden, about 4 minutes.
2. Stir in sage, Italian herbs, and parsley; saute another minute.
3. Stir in vermouth and reduce heat to medium.
4. Stir in pumpkin and enough vegetable stock to make the mixture smooth.
5. Slowly add remaining stock and then gradually stir in the cream.
6. Bring to a simmer and then reduce heat to keep the soup hot , but not bubbling.
7. Add stock or cream if you prefer thinner soup and season with salt and pepper to taste.
8. Serve in warm bowls and dust with a bit of cinnamon, if desired, add any pumpkin seeds and/or croutons to garnish.