2 tbsp. butter
2 celery stalks, diced
1 onion, chopped
1 tbsp. flour
1 tsp. salt
1/8 tsp. ground ginger
1/8 tsp. nutmeg
3 c. chicken broth
1 1/2 lbs. diced pumpkin or 1 (16 oz.) can
1 c. Half and Half
Chopped green onion (garnish)

Melt butter in large saucepan over medium heat. Add celery and onion and saute until onion is golden, about 10 minutes. Blend in flour, salt, ginger and nutmeg and cook 3 minutes. Stir in chicken broth and pumpkin. Simmer mixture for 30 minutes. Transfer to blender and puree until smooth. Turn into pan and stir in Half and Half. Heat through, do NOT boil. Ladle into bowls, garnish with green onion. Makes 1 quart.