Pumpkin soup

I had this soup the other day and asked for the recipe. It was really delicious. The woman who made it had adapted it from the original version by using coconut milk instead of sour cream. For those of us who are trying to minimize the fat we eat, one could use "lite" coconut milk or low fat sour cream.

Pumpkin Soup

1 1/2 tsp. extra virgion olive oil
1 c. chopped onion
1 c. chopped celery
2 cloves crushed garlic
4 c. chicken stock
3/4 tsp. salt
1/2 tsp. pepper
2 c. pumpkin puree (canned, or fresh)
1 can lite coconut milk
20 walnut halves

1. Sprinkle walnut halves with salt and cayenne and toast in a 350 degree oven for 10 minutes.
2. Saute onion, celery and garlic in olive oil until wilted, not browned.
3. Add vegetables, salt and pepper to chicken stock and cook for 6-8 minutes (until boiling).
4. Turn off flame and add coconut milk.
5. Add toasted walnut halves and serve.

Yum.