Pumpkin Soup

Pumpkin Soup

4 cups fresh cooked and mashed pumpkin
7 cups chicken stock
2 medium onions, diced
1 medium carrot, sliced
2 ribs celery, chopped
2 Granny Smith apples, diced
6 tablespoons butter
3 tablespoons brown sugar
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 cup heavy cream
salt/pepper
5 tablespoons flour
1 tablespoon corn starch

  1. Saute onion, carrot, celery, and apple in butter until cooked but not browned. Add stock, pumpkin, brown sugar, and spices. Simmer 30 minutes, then puree.
  2. Add cream and heat. Mix flour and corn starch with water. Stir enough into soup until desired consistency is reached. The soup shouldn’t be too thick, just a smooth consistency like heavy cream.
  3. You can top this with crumbled bacon and chives if you like, or top with a splute of crème fraishe.