INGREDIENTS
10 cups
pumpkin, peeled, seeded, cut into large pieces
1/4 cup
plus 1 tablespoon grape seed oil, divided
1 cup
shallots, minced
1/2 cup
celery, diced
1 tbsp
garlic, minced
1 cup
white wine (substitute with vegetable stock, if you wish)
6 cups
low sodium vegetable broth (gluten free)
1
sachet of 6 sprigs thyme, 6 sprigs parsley, 1 bay leaf and 8 black peppercorns
Salt