Fall Harvest Pumpkin Soup

3 cups pureed canned pumpkin (no- salt) or 1 sugar pumpkin
1 large yellow onion, diced
2 large celery ribs cut into ½ inch pieces
1-quart low sodium chicken stock
½ cup white wine, cooking sherry, (chicken broth or vegetable broth is a great substitute)
2 teaspoons of cinnamon
2 teaspoons allspice
2 teaspoons curry powder
2 teaspoons paprika
½ teaspoon cumin
1-teaspoon cayenne pepper (optional)
½ teaspoon ground white pepper
¾ cup nonfat half and half

*If using fresh pumpkin, preheat oven to 375
Cut out seeds and strings and cut pumpkin into quarters
Place in a baking dish skin-side-down
Bake for 60 minutes or until the flesh is tender all the way through
Puree pumpkin to yield 3 cups
In a 4-quart soup pot, place the chicken stock, onion, and celery. Cover and bring to a simmer. Continue cooking for about 15 minutes or until the vegetables are soft and translucent.
With a slotted spoon or small mesh strainer, remove the vegetables and puree, using the same method as the pumpkin.
Return the vegetables to the chicken stock and add pureed pumpkin. Add wine (sherry or broth), cinnamon, allspice, curry powder, paprika, cumin, cayenne pepper, and white pepper.
Slowly stir in half and half. Bring back to a simmer and continue cooking for about 20 minutes, stirring occasionally.
Serve in warm soup bowls and sprinkle with cinnamon if desired

Yield: Makes 6 (1 cup) servings

Notes: Great source of Vitamin A. For a substitute instead of half and half use almond milk or low fat milk.