Pumpkin Soup

2 tbsp butter
1 small onion, finely chopped
1 celery rib, finely chopped
2 cups unsweetened pumpkin puree (2 16 oz cans) or 2 cups fresh
4 cups Chicken Stock or broth
2 cups half and half or(light cream )
1 tbsp sugar
½ tsp ground ginger
Salt and Pepper

In a large sauce pan melt the butter over medium-high heat. Add the onion and celery until tender 3-5 minutes (stir often) Toss in the pumpkin and chicken stock. Increase to high heat and bring to a boil, again stirring often.
Reduce to low heat and pour in the half and half or cream. Stir in the sugar and ginger. Add salt and pepper to your taste and heat another 5 minutes. Do not boil.

Optional garnish
1 cup heavy cream and 2 tbsp molasses, beat until the cream forms soft peaks. After pouring the soup into bowls add a spoonful or two of this cream on top. Makes for a beautiful and tasty meal.

*If you want a smoother soup, place the onion and celery in a blender before adding them to the sauce pan.