The base of many a good soup: onions, celery, carrots.
I first made a homemade chicken broth using leftover, whole roasted chicken, onions, celery, and parsley. You could easily use store bought broth too.
1. In a large stockpot over medium heat, melt 1 tablespoon olive oil and 1 tablespoon butter. Add 1.5 cups chopped onion, 1 tablespoon garlic, 3/4 cups chopped carrots, and 1/4 cup chopped celery. Cook for 8 minutes, or until vegies are tender.
2. Add 2 cups of chicken broth, and simmer for 3 minutes. Remove from heat, and cool for 15 minutes. Pour broth mixture into a food processor or blender, and puree. Set aside.
3. In the same pot over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add 2 cups sliced mushrooms, and 1 cup chopped leeks, and cook for 6 minutes, or until mushrooms begin to brown.
4. Add 2 more cups of chicken broth, vegetable broth puree, 3 cups fresh or canned pumpkin puree, 1 can coconut milk and 1/2 teaspoon red pepper flakes. Simmer, covered for 15 minutes. Stir in 1.5 teaspoons salt, 1 teaspoon fresh lemon juice, and 1 teaspoon fresh chopped thyme and simmer for 10 more minutes. Serve with your favorite garnish.
This is a great, hearty, autumn soup. Enjoy!