4tablespoonssalted butteror coconut oil if you prefer
2cupsoniondiced (2 small onions)
1cupcarrotsdiced (about 5 whole carrots)
1cupcelerydiced (about 3 stalks of celery)
1 1/2tablespoonstomato paste
3tablespoonsreal maple syrupor substitute 1 to 2 small apples, diced
115-ouncecans pumpkinI used Trader Joe's organic
32ouncesvegetable stockor chicken stock
1/2cupcup creamor full-fat coconut milk
1/2cupwhole milkor full-fat coconut milk
Melt butter (or coconut oil) in large Dutch oven or soup pot. Add onions, carrots, celery (and apple, if using instead of maple syrup) and saute until onions are transluscent. Add tomato paste, ginger, cinnamon, salt, and syrup. Stir to combine over medium heat for 1 minute.
Add canned pumpkin and vegetable stock and bring to a boil. Simmer for about 10 minutes to let flavors fuse.
Stir in cream and milk (or coconut milk if you prefer). Stir until heated through.
Using an immersion blender (or regular blender), puree some or all of the soup, depending on how smooth you prefer the soup to be. I like to puree about 1/3 to 1/2 of the vegetables, leaving some pieces for texture.
Add salt and pepper, to taste.
This soup is a family favorite in the fall! It's pumpkin, so there's that. But it's extra nostalgic because I tried to recreate my go-to soup at Au Bon Pain during my grad-school days in Boston, where I met my husband, B!