2 tablespoons pureed fresh or canned pumpkin (not pie filling)
1 stalk celery, diced
1/4 small onion, diced
1 tablespoon oil
1 tablespoon butter
1 1/2 tablespoons flour*
3 cups skim milk (for creamier soup, use whole milk)
1 cup water
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice or allspice
Whisk together milk and pumpkin until thoroughly combined. Set aside.
Put oil and butter in large pot. Add celery and onion. Fry until onion is transparent and celery is soft. Add flour and cook until it is very lightly browned. At that point slowly add water, whisking to thoroughly combine and cook until mixture has thickened. Carefully whisk in milk and pumpkin. Add salt and pumpkin pie spice and let simmer (not boil) on medium-high heat stirring constantly until pumpkin is cooked and soup is thick and creamy. (If you can still taste the flour, it is not fully cooked yet.) Add extra liquid if soup gets too thick. Adjust salt to taste. Makes 4 one cup servings.
*You can substitute cornstarch to make soup gluten-free. Follow directions on package for substitution instructions.