• 2 tsp. olive oil
• ¼ c. yellow onion, minced
• ½ c. celery, minced
• ¼ tsp. Kosher salt
• 1 clove garlic, minced
• 1 tsp. curry powder
• ¼ tsp. ground black pepper
• 15 oz. pumpkin puree (about 2 cups)
• 2 c. low sodium vegetable broth
• ½ c. plain Greek yogurt
Heat oil over medium heat. Add onion and celery and cook until the onions become translucent. Add garlic and cook for another minute.
Add curry powder, pepper and salt. Cook for another minute.
Add the pumpkin purée and cook for about 5 minutes.
Add the vegetable broth and cook an additional 4 minutes or so, until simmering.
Blend using an immersion blender. Add yogurt slowly.
If the soup has cooled, return to heat until warmed through.
Serve topped with toasted pumpkin seeds, toasted nuts, herbs, a swirl of heavy cream or croutons. (Adapted from Rachel Cooks and The Kitchn)
Need to make your home smell like fall in a hurry? Drop an orange rind, 4-6 cinnamon sticks, 3-4 bay leaves, 1 teaspoon of vanilla and some whole cloves in your crock pot. Fill with water to about 3/4 full. Turn on high for 3 hours with the lid off: occasionally check the water level and refill. When cool, store in the refrigerator overnight and reuse for up to 3 days.