Thanksgiving Pumpkin Soup

 1 medium onion

4 thinly sliced carrots

3 tablespoons olive oil

9 cubed cups of fresh pumpkin

3 cans of chicken broth(141/2 ounces)

1 1/2 teaspoons of garlic powder

1/2 teaspoon salt(optional)

Pinch of pepper

Pinch of nutmeg(optional)

1. In a large pan or Dutch oven, saute onion,carrots in oil for about 8 minutes. Add cubed pumpkin cook 8 minutes longer. Add chicken broth, garlic powder, salt(optional) pepper and nutmeg (optional) Bring to a boil then reduce heat to medium and cover. Let soup simmer until pumpkin is tender, 25-30 minutes.
2. Let sit to on side and cool slightly. Process in a blender, until smooth. Return all to pan and heat through.
3. Serve with Croutons, Italian or french Bread and top with sweet cream
   
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