Recipe from hop:  Will have some at the Harvest Hop again this year.   Enjoy!!

4 Tbsp  Garlic

2 medium onions chopped fine

6 stalks of celery finely chopped

2 teaspoons curry powder

3 (15oz) cans pumpkin 100% or 6 cups of chopped roasted pumpkin

5 cups of chicken stock (or vegetable broth for vegetarian option)

1 cup of milk or 1/2 and 1/2

1/2 cup brown sugar

1/2 cup heavy cream

1. Melt butter in saucepan ove med heat. Add chopped onion and garlic and celery and cook, stirring often, until softened about 4 minutes.

2. Add pumpkin and 5 cups of chicken broth blen well. Bring to boil and reduce heat, simmer 10-15 minutes.

3. Tranfer soup, in batches to a blender or food processor. Cover and blend til smooth. (If using can pumpkin skip this step which we did. Return to saucepan.

4. Soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream adjust seasonings to taste. I added cinnimon and nutmeg to the batch also to flavor.  You might want to add salt.  Enjoy!!