Pumpkin-Carrot soup

During my grocery shopping last week this piece of pumpkin attracted me enough to carry it along with me.In my two and half years of kitchen adventures i never got to use the pumpkin in my cooking,so i thought of giving a start with a soup.Soups are always welcome at my place and hubby likes especially light and clear soups with some toasted bread.Most of the times my dinner just comprises of soup,toasted bread and salad.I prepared this soup in a simple way like how i prepare basic tomato soup just that i replaced tomato by pumpkin and added celery to give a nice flavor to the soup.

Ingredients:
1 small pumpkin slice,cut into cubes
1 carrot sliced
1 stem of celery
1 small onion sliced
4-5 garlic pods
2 cloves
1/2 " cinnamon
1 Bay leaf
1 tbsp olive oil/butter
1/2 tsp pepper powder/pepper corns
salt




Method:
Heat olive oil in a pot/pan and saute sliced onions and garlic until soft, throw the chopped veggies into the pan and saute for a minute.
pour 3-4 cups of water,dry masalas(cinnamon,cloves and bay leaf,pepper corns if using) and cover it and cook until all the vegetables are soft.cool it down,remove the bay leaf and blend it into a nice smooth mixture.
Heat the mixture again in the pan and add water to get the required consistency.
Season it with salt and pepper according to your taste.

Serve hot with toasted garlic bread/simple bread.