Pumpkin Soup

Ingredients:

2 medium sugar pumpkins

2 cups chicken broth

1 cup water

¼ cup maple syrup

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ tsp ginger

1 cup half and half

Directions:

Preheat oven to 350 degrees. Cut the two sugar pumpkins in half, scoop out the seed, and place skin side down on a baking sheet. Bake for 35-45 minutes or until soft. Scoop out the pumpkin and either blend or use mash until smooth.

Poor the pureed pumpkin into a saucepan and add the broth, water, syrup and spices. Bring to a boil then reduce to a simmer and cook for 30 minutes.   Emulsify the soup until smooth.

Remove soup from heat and stir in the half and half cream.   Garnish with toasted pumpkin seeds.

Makes 6 servings

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