Give Thanks Pumpkin Soup - cooking recipe

Ingredients

1 (14 ounce) can pumpkin puree or 2 lbs fresh pumpkin
1 medium onion, chopped
2 carrots, peeled and sliced
3/4 cup chopped celery
2 garlic cloves, chopped
1 tablespoon minced fresh ginger
2 tablespoons canola oil
2 1/2 cups chicken broth
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
salt and pepper

Preparation

Peel and seed fresh pumpkin. Cut into chunks.
Saute onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. Stir in ginger, pumpkin and broth. Bring to a boil over medium heat, stirring often. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. Puree mixture in batches in food processor or blender until smooth. Set aside.
Melt butter in same saucepan. Add flour, stirring until blended. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Add pumpkin mixture to milk mixture. Reheat to serve.
*This freezes very well.