Ingredients
1 Tbsp olive oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
15 oz can pumpkin
4 cups vegetable or chicken stock
½ tsp turmeric
pinch red pepper flakes
2 Tbsp Sherry
1 Tbsp butter
For serving: Sour cream and chopped pecans or walnuts
Directions
Heat olive oil in a large pot or Dutch oven over medium high heat.
Add onions, celery, and garlic to pot and sauté until softened, about 3 minutes
Add broth and pumpkin, stir and heat to a simmer.
Add turmeric and pepper flakes, continue to simmer for about 5 minutes.
With an emersion blender or in a food processor or blender puree soup to a thick consistency. (Remember to be careful with hot soup in a blender – small batches work best.)
Stir in Sherry and butter in to soup.
Serve hot with a dollop of sour cream and a sprinkle of nuts.
*Soup can be refrigerated and reheats nicely.