Easy Peppered Pumpkin Soup
6 carrots -or more if you wish -diced or sliced
1/2 stalk celery-diced or sliced
1/2 small yellow onion-diced
2 bouillon cubes (I use "No-chick'n")
1 15oz can 100% pure pumpkin puree
Cornstarch (for thicker soup)
Place carrots, celery, onion, and bouillon into a medium to large sauce pan. Add just enough water to cover veggies. Bring to boil then simmer until veggies are tender. At this point I mashed some of the veggies with a whisk so there weren't any large chunks-but not completely I like some chunk. Add the pumpkin puree and whisk in well. Add a dash or 2 of pepper. If soup is too runny put 1-2 tsp cornstarch in about 2 Tbl COLD water and mix well, then add to hot soup and bring back to low boil. Once placed into serving dishes sprinkle on more pepper. We ate ours with saltines. Enjoy!
Some stores sell a frozen "mirepox blend" which is carrot, onion, and celery- here it is 88 cents-though fresh is always better!