Pumpkin Soup - cooking recipe

Ingredients

45 oz. canned pumpkin
3 stalks chopped celery
1 large chopped onion
2 Tbsp. butter
2 Tbsp. tapioca
10 c. chicken broth
2 c. half and half
salt and pepper to taste
nutmeg to taste

Preparation

Saute onions and celery in butter. Puree the onion and celery with a bit of the broth in a food processor and set aside.
Simmer the tapioca with 2 cups of the broth for about 8 minutes, stirring occasionally. Place the pureed mixture and pumpkin in a large pot.
Add chicken broth.
Simmer until warm.
Add tapioca and half and half.
Cook until hot.
Add seasoning and serve.
Serves 10.