Pumpkin Soup


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


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


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s