Heat the oil or ghee: In a Dutch oven over medium high heat, sauté the onion, celery, herbs, salt, and pepper until softened.
3 tablespoon olive oil, 1 celery stalk, ½ teaspoon dried basil, ½ teaspoon dried thyme, salt + black pepper, ¼ cup yellow onion
Add garlic: Stir in the garlic and cook for 30 seconds until fragrant.
2 teaspoon garlic
Cook the veggies: Add the pumpkin and sweet potato, stirring to coat with flavor.
3 cups pumpkin, 1 cup sweet potato
Simmer: Pour in the broth, bring to a gentle boil, then reduce to medium low and simmer 20 minutes, or until the veggies are fork tender.
2 cup vegetable broth
Blend: Use an immersion blender to puree until smooth and creamy. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and top with cream, yogurt, pumpkin seeds, or fresh herbs. Crusty bread on the side is a must.
