Pumpkin soup

1 cup chopped onion
2 stalks celery, chopped
2 carrots, chopped
4 cups chicken broth
2 cans pumpkin puree (about 4 cups)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
For Garnish:
half and half
Parsley

Combine all ingredients in slow cooker and cook on HIGH for 4 hours.
Transfer contents of slow cooker to a blender or food processor.
Process the soup until smooth.
Ladle hot soup into bowls. Add a teaspoon of half and half to the top of the soup and swirl it with a knife. Sprinkle of parsley on top.

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