Ingredients:
1/2 cup butter
2 cups onion, chopped
1 cup celery, chopped
6 garlic cloves, minced
8 cups vegetable or chicken stock
2 cups tomatoes, chopped
4 bay leaves
1 teaspoon nutmeg, freshly grated
1 teaspoon cayenne pepper
4 cups pumpkin puree
2 cups heavy cream
Salt and pepper
1/4 cup Italian parsley, chopped
Instructions:
Melt the butter in a large stockpot. Add onions, celery and garlic and saute until onions are clear.
Add stock, tomatoes, bay leaves, nutmeg and cayenne pepper. Bring to boil. Reduce heat to a simmer and cover. Cook until vegetables are very soft, about 20 minutes.
Strain and reserve the liquid. In a food processor or blender, puree the vegetables with some of the liquid. Strain through a sieve.
In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin. Heat through while stirring, about 10 minutes. Add cream. Season with salt and pepper.
Heat through while stirring, about 5 minutes. Garnish with parsley. Serve.
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