PAMA Pumpkin Soup

Perfect for Fall -- warm, hearty Pumpkin Soup!

Ingredients
2 tablespoons butter
1 large onion, chopped
3-4 cloves garlic, crushed
2 stalks celery, chopped
5-6 cups chicken stock (or water)
1/2 c. PAMA pomegranate liqueur
2 1/2-3 cups pumpkin puree (not flavored pie filling)
1/2 teaspoon cloves (if whole, add before blending; if ground, add with rest of spices)
3/4 teaspoon crushed ginger
3/4 teaspoon nutmeg
5 tablespoons agave nectar
1 small, whole roasted jalapeno pepper

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, and celery and cook until soft. Add the stock and bring to a boil. Reduce heat and simmer for 25 minutes. Add the cloves (if whole), the PAMA liqueur, and the jalapeno pepper. (A note on the pepper: add the pepper flesh, and blend, then check the heat; if desired, add half the seeds, blend, and check the heat again. If desired, add remaining seeds and blend.) Blend soup (with a hand blender or in small batches in a blender) until smooth, and whisk in the pumpkin puree, ginger, and agave nectar. Add the spices, and bring to a boil. Boil for 1 minute, then simmer for 5 minutes. Taste, and adjust seasonings as desired. Remove from the heat, and season with salt and pepper to taste. Garnish with any of the following: sliced chives/green onions, plain yogurt, toasted pecans/walnuts, pomegranate seeds, and chopped dried cranberries.

Enjoy!

*Please consider voting for one of my three entries into the Cooking with PAMA Contest -- I could win a trip to the Aspen Food & Wine Festival (and I really, really, reeeeally want to go!) You can vote once a day, and I'd really appreciate your support! Thank you!!!! Here are the entries: PAMA Pumpkin soup, PAMA Cupcake Sundaes/PAMA Cupcakes, and PAMA Carnitas with Pineapple-Pomegranate Salsa