Spicy Pumpkin Bisque

Ingredients

12 cup butter, or 12 cup margarine
2 cups onions, chopped,
1 cup celery, chopped,
6 garlic cloves, minced,
8 cups low sodium vegetable broth, or 8 cups low sodium chicken broth
2 cups tomatoes, chopped,
4 bay leaves
1 teaspoon nutmeg, fresh, grated
1 teaspoon cayenne pepper, (optional)
4 cups pumpkin puree
2 cups heavy cream
salt, to taste
black pepper, ground, fresh, to taste
14 cup Italian parsley, chopped, fresh,

Directions

Melt the butter or margarine in a large stockpot.
Add onions, celery, and garlic and saute until onions are clear.
Add stock, tomatoes, bay leaves.
nutmeg, and cayenne pepper(if using).
Bring to a boil.
Reduce heat to a simmer and cover.
Cook until vegetables are soft, about 20 minutes.
Strain and reserve the liquid.
In a food processor or blender, puree the vegetables with some of the liquid.
Strain through a sieve.
In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
Heat through while stirring, about 10 minutes.
Add cream.
Season with salt and pepper, to taste.
Heat through while stirring about 5 minutes.
Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034).
Serve and enjoy!