Mediterranean Pumpkin Soup

Serves:4-6
Difficulty: Easy
Prep Time: 1 hour

3 cups cooked or canned pumpkin
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
3 tbs fresh chopped sage
1/2 cup cooked mashed potato or potato flakes (used to thicken soup if necessary)
1 tsp cumin
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp cinnamon
2-3 tbs sugar
1/2 tsp salt
1 veggie or chicken bullion or use broth
3 tbs olive oil
1/2 to 1 cup heavy cream
toasted sunflower seeds for garnish
croutons for garnish
5 cups water or broth (omit bullion if using broth)

If using fresh pumpkin, cut pumpkin in half, take out seeds and pulp, place cut side down on a baking sheet, cover with aluminum foil and cook in a preheated 400 degree oven for 45 minutes.  To used pumpkin just scoop out with a spoon the pumpkin leaving skin behind.
In a pot on medium heat add olive oil, onions, carrots, celery and sage and saute for 5 minutes.  Next add 3 cups water and bullion (or 3 cups of broth) and cook for 15 minutes on medium heat. Next using a hand blender or food processor blend all of the cooked veggies and cooked pumpkin until smooth, then return to pot and cook back on medium heat.  Add 2 cups of water or broth. At this point you can add the cooked mashed potato or potato flakes if you want to thicken the soup. Next add cumin, coriander, cinnamon, turmeric, ginger, nutmeg, sugar, salt and cook for 10 minutes. After 10 minutes you can add the cream and cook for 5 minutes. Serve in a nice bowl and garnish with croutons and toasted sunflower or pumpkin seeds.

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