Pumpkin Soup

Oh,yes attention must be paid to each holiday around the Pagoda.Thanksgiving is such a lovely holiday.Even in Texas we do not have a hot Turkey Day,hot Halloween ,yes, but the temperatures never soar on lovely Thanksgiving.Its so nice to have a small breather,and gather with your family to be,well ,thankful,before we tumble head first into the holidays.
Among the zillions of ways I am thankful,heres a simple one:
Pumpkin Soup with Whole Wheat Croutons

you will need:
1 tablespoon of olive oil
2 large onions,chopped
2 stalks of celery,chopped
2 cloves of garlic,minced
1/4 cup of chopped fresh parsley (I opted out of this ingredient)
2 tablespoons of pumpkin pie spice
2 teaspoons of dried ,crushed thyme leaves
1 box of 32 oz. chicken broth
1/4 cup of dry white wine
1 can of (29 oz.)pumpkin
2 cups of light cream
4 tablespoons of butter,cut in pieces
1 box of whole grain croutons(I used Peppridge Farm ,where I also found this recipe)

Heat oil in saucepot,add onions and celery and cook until tender. add garlic,pumpkin pie spice,parsley,and thyme and cook for 30 seconds.
add broth ,wine and pumpkin.Heat to a boil. cook over low heat for 30 minutes,stirring every 10 minutes to prevent scorching.
Stir in the cream. add the butter 1 piece at a time ,until melted.
Pour 1/3 of the soup mixture into a blender container. Cover and blend until smooth. Pour into a different saucepan. Reapeat blending process with remaining soup. Heat through.
serve soup with additional cream and add generous heaping of croutons!
Yummy,I made so much I had enough to share with a dear neighbor,since the recipe does serve 12!