Pumpkin Soup

2 cups Pumpkin puree (Note: I roasted my own whole pumpkins on 350, venting them with a sharp knife all around so the steam escapes while it cooks. I don’t think I can ever go back to the canned stuff now.)

Also an option: You can also do half pumpkin and half pureed squash or sweet potato. It may change the amount of sweetness you need for your soupAll of these seasonings (season with your heart like an Italian!)

High quality extra virgin olive oil1/2 Sweet Vidalia onion3 cloves of chopped garlic (or garlic powder)

CardamomClovesGingerCoconut Sugar (I like this best for its caramel like undertones. Use anything you like)Mineral rich salt (like Celtic)Fresh ground Black pepperSageThyme4 TBS of a good butter (like Kerry gold)TumericFresh ground nutmeg

1/2 cup of heavy cream, whole milk or heavy whipping cream

On stove top, sauté your onion and garlic till tenderMove to blender or use immersion blender to liquify and then add to your other ingredients.

Whisk or blend all but the dairy together on a stove at medium heatWhen it is warm but not boiling, add in the dairy slowly, whisking it wellOnce heated and seasoned to your satisfaction, ladle into bowls, garnish with a sprig of thyme or rosemary

Ladle into bread bowls, or serve with fresh bread (I have a recipe for that too)