This pumpkin soup has such rich flavors.  It would make a good soup for around the holidays.   I can just imagine people in colder climes enjoying this in front of a roaring fire while it is lightly snowing outside.  Sometimes I miss that around Thanksgiving and Christmas, I must admit.

2 tbsp butter (30 mL)
1/2 cup minced onion (125 mL)
1 medium carrot, sliced into thin rounds
2 tsp garlic (10 mL)
4 cups Homemade Chicken Stock* - SEE BELOW (1 L)
15-oz can pumpkin (425 g)
1 tsp salt, OR to taste (5 mL)
1 tsp molasses, optional (5 mL)
1 tsp ground ginger (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp cinnamon (2 mL)
2 bay leaves
Whipping cream for drizzling, optional

In large pot, in butter, over medium heat, fry onions and sliced carrot 5 to 8 minutes.  Add garlic and stir-fry 1 minute.   Add Homemade Chicken Stock,  page___, pumpkin, salt, molasses (if using), ginger, black pepper and cinnamon.  Bring to boil and simmer until vegetables are tender.  Allow soup to cool down 10 minutes.  Then in 2 batches puree soup and add back to pot.  Allow to simmer 5 minutes with bay leaves.  If soup is too thick, add water. Remove bay leaves when ready to serve.

Helpful Hints:  *Chicken Stock:  It is so easy to make chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker with a coarsely chopped onion, chopped carrot, 1 tsp (5 mL) dried parsley, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) black pepper and possibly some thyme, although I tend to omit it.  Cover with water completely.  Set on low heat for 8 hours in the slow-cooker.  Follow directions for the pressure cooker.  Strain when cool and place the chicken stock in a container in the freezer.  This chicken stock makes a wonderful base for soups and gravies.  It is so healthy for you.

Yield:  6 servings
1 serving
103 calories
5.2 g protein
5.2 g fat
1.9 g fiber
7.8 g net carbs