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Ingredients

• 1 tablespoon of butter
• 1 carrot, cut into thirds
• 1 rib of celery, cut into thirds
• 1 onion, quartered
• 2 14-ounce cans of pureed pumpkin (not pumpkin pie filling!)
• 4 cups of canned vegetable broth (2 cans)
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon of dried red pepper flakes (the soup will be spicy; use less if you prefer less spice)
• 1 cup of heavy cream
• Salt and pepper
• 4 smallish pumpkins, lids cut out and seeds removed
• 6 large slices of good pumpernickel bread, cut into soldiers
• Olive oil

Description

Serious Eats