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1. Add extra virgin olive oil to stockpot.
2. Sauté cubed pumpkin, sliced carrot, sliced celery, chopped onion, and chopped potato untilo onion begins to soften, about 4 minutes.
3. Stir in minced garlic, and sauté additional 2 minutes.
4. Stir in vegetable stock.
5. Bring to boil over medium-high heat.
6. Reduce heat to low. Simmer 30 minutes, or until vegetables are tender.
7. Season with salt and pepper.
8. Add soup to blender in batches. Puree and transfer to serving bowl.
9. Serve with chopped fresh chives.
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