|Rich, warm, and satisfying. The perfect soup for fall!|
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1tsp poultry seasoning
1. In a large bottom soup pot, heat butter over medium high until melted. Add onion and celery and cook until soft and starting to brown. Add your pumpkin, sage, stock, cayenne, and poultry seasoning. Add a bit of fresh ground black pepper. Bring to a boil and simmer about 20 minutes.
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor). Stir in coconut milk. Taste and adjust seasonings as needed.
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top. Enjoy!