Pumpkin Soup

1 Cup Carrots, diced
1 Cup Celery, chopped
1 Med Onion, chopped
1 Tbsp Thyme, chopped
2 Cups Pumpkin, cooked & mashed (can use 1 can)
4 Cups Organic Vegetable Broth or Chicken Broth
2 Tbsp Butter, unsalted
1 Tbsp Cornstarch
Sea Salt, Red Pepper Flakes, and Lime, to taste

In a skillet, over a low flame, lightly brown onions. They do not need oil, just constant stirring. Gradually stir in chopped carrots, celery, and thyme. Can add in 1 tbsp of water to vegetables while simmering. When they have thoroughly cooked, transfer them to a soup pot and stir in the cornstarch. Make sure that it dissolves. Add in mashed pumpkin, butter, and broth. Simmer over a low heat for 30 minutes. Let soup sit and cool. Puree soup in a blender or food processor. To serve, rehear. Can garnish soup with a squeeze of lime and sprinkle red pepper flakes for a little zest! Use sea salt according to your taste.