Pumpkin Soup

Andrea Peterson

1 medium onion, diced

3 stalks of celery, diced

1/4 cup butter (plus a little more if you want)

3-4 boneless chicken breasts cut in bite-sized pieces

1 tsp chili powder

1 tsp cumin

6 cups chicken broth (or water and bouillon cubes)

4-6 potatoes, peeled, diced into bite-sized chunks

1 1/2 tsp salt

1 large can pure pumpkin (29 oz can)

2 cups cream

In a large, heavy stockpot melt butter and saute onions and celery on med-low heat until veggies are limp and glassy. Add spices and stir well. (If you're using bouillon and water, add the bouillon with the spices, just crumbled up.) Add chicken chunks, turning heat up to full medium and stir until chicken loses its pink color. (I have always precooked the chicken in the crock pot and then added it when the soup was all done because Ben doesn't eat chicken. So you can do that too.) Add more butter if you wish and potatoes. Then add the water and make sure there is enough to cover the potatoes. Turn heat to high and bring to a boil. Cook until potatoes are tender. Add salt and then adjust to taste. Turn heat back down to medium and slowly stir in the pumpkin and cream and blend very well. Cook until heated through. Adjust spices to taste if you wish, and serve.