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pumpkin soup

Pumpkin Soup

The fall season—or really any time of year—calls for pumpkin soup! It's velvety smooth, and the pumpkin flavor will rock your world.

Ingredient

    • 2 whole pie pumpkins
    • 1 qt. vegetable or chicken stock
    • 1/2 c. heavy cream
    • 1/3 c. maple syrup
    • dash of nutmeg
    • salt to taste
    • Extra cream and toasted pumpkin seeds, for serving

Instructions

    1. Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
    2. 2In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste. 
    3. 3Reheat if you need to, or just go ahead and serve!