1 29 ozs. canned pumpkin pie filling
2 32 oz. chicken broth with less salt
1 tbsp. corn starch
1 stalk celery peeled and finely chopped
1 small onion, finely chopped
1 bay leaf
1/2 tsp. cayenne pepper
salt and white pepper, to taste
4 ozs. heavy cream

Stir corn starch into 1/2 cup room temperature chicken broth and whisk until dissolved.

Pour chicken broth into slow cooker and whisk in pumpkin pie filling until smooth. Add all remaining ingredients except cream and cook on low for 4 hours, or until onion and celery are soft.

Remove from slow cooker and transfer to a soup tureen; allow to cool slightly. Add heavy cream and serve. Garnish with cranberries or croutons.

Can be refrigerated and re-heated on low, do not allow to boil or cream will curdle.

Serves approximately 8.

Submitted by: Deborah Wells