2 Tbs. extra virgin olive oil
1 medium onion, diced
4 carrots, peeled, chopped
2 celery stalks, chopped
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 tsp. curry powder
dash of sea salt, freshly ground white pepper, to taste
1 1 lb. can pumpkin,
(or 2 cups fresh, peeled and cubed)
1 Yukon Gold (or yellow) potato, peeled, cubed
5 cups vegetable broth (or low sodium chicken broth for omnivores)
2-3 Tbs. dry sherry
1/2 cup Half and Half, or soy cream if desired

In a heavy soup pot, heat the olive oil over medium heat, and sauté the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to over-brown the onions. Add in the pumpkin, potato and vegetable broth, and stir together. Add in the dry sherry, stir, and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are tender.
Remove from heat, and carefully ladle the soup into a blender. Cover and puree the soup until it is smooth and creamy. Return the puree to soup pot and adjust the seasoning to your taste. Stir in half and half, if desired, and blend till smooth.
Serve at once in festive bowls, with a basket of warm crusty bread or corn muffins.
Serves 4-6
(This recipe is taken from the book "Recipes From A Vegetarian Goddess")

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