Instructions: In a large soup pot, saute onion and celery in butter until translucent. Add garlic and flour. Stir until smooth. Gradually add chicken stock, stirring continually. Add pumpkin and whisk until well incorporated. Simmer 1/2 hour or until vegetables are tender. Cool enough to puree in a processor in batches. Strain completely and heat through. Add seasonings and half & half. Do not boil after addition of cream.

Serve topped with Nutmeg and Ginger Croutons.

4 c bread cubes
1/2 c melted butter
1 t ginger
1 t nutmeg
Toss bread with all and bake 450 F turning frequently until browned.

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