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1. In a large saucepan cook carrots in hot butter over medium heat for 2 minutes. Add onion, celery, and garlic; cook for 8 to 10 minutes or until vegetables are tender.
2. Stir in pumpkin, broth, half-and-half, water, maple syrup, and pumpkin pie spice. Heat through. Season to taste with salt and pepper.
3. To serve, top soup with Spiced Croutons and celery leaves.
1. In a bowl toss bread cubes with pumpkin pie spice. In a large skillet cook bread cubes in hot butter for 8 minutes or until toasted, turning occasionally.