Pumpkin Soup

This is not as sweet as a lot of pumpkin soups.  It was a HUGE hit with my baby and I am all for getting him beta carotene!

Ingredients

3 cans (15 oz each)  pureed pumpkin (NOT pumpkin pie filling) 
3 tablespoons unsalted butter
3 large carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 large onions, coarsely chopped
1 leek (white and light green part only), washed and chopped
12 cups chicken stock
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream or half and half

TO DO

In a large pot melt the butter cook the veg except for the pumpkin until they begin to soften, about 10 minutes. Add stock, pumpkin, cinnamon, and nutmeg and simmer for 45 minutes. Stir in cream and simmer, uncovered, another 5 minutes until warmed through.

Puree the soup with an immersion blender.

I served it with peasant bread lightly broiled with Gouda and thin slices of apples on top (put the apples on after the cheese is all melty and beautiful)