RECIPE: Pumpkin Soup

Serves: 4 to 6

1 ‘pick a pie’ pumpkin (2-4 lbs.), halved and then scooped of seeds – OR –
8oz. pureed pumpkin from can – pumpkin only, no seasonings
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
2 teaspoon ground cinnamon
½ teaspoon whole cloves
½ teaspoon ground nutmeg
2 oz. unsalted butter
32 oz. chicken stock (canned is fine)
6 oz. heavy cream

Roast pumpkin for 1 hour at 350˚, flat side down.  In a stockpot, sauté onion and celery in butter then add pumpkin, squash and all other ingredients except the heavy cream. Simmer for at least one hour, then puree using a hand-held blender (you can do this right in the stock pot). A liquid blender or food processor will also work.

Strain the mixture into another large pot, then add heavy cream. Simmer on medium-low heat for approx. 10 minutes before serving. Season with salt and pepper to taste.


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