Monday, October 15, 2012

Classic Pumpkin Soup Recipe!


  • 1 medium sugar pumpkin
  • 2 tablespoons butter
  • 2 medium red onions, diced
  • 6 cups chicken stock
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch cayenne
  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • Salt and pepper, to taste


  1. 1
    Preheat oven to 400°F with rack in bottom 1/3 of oven. Cut ten deep slits in pumpkin flesh in various places with a sharp knife and place pumpkin in a shallow roasting pan. Roast until flesh is tender, about an hour. Cut pumpkin in half to accelerate cooling and allow to rest at room temperature until cool enough to handle.
  2. 2
    Melt butter in Dutch oven over medium-high heat. Add diced onions and cook, stirring occasionally, until tender, about 7 minutes. Meanwhile, scoop out seeds and stringy pulp from pumpkin, reserving seeds for another use. When onions are tender, scoop pumpkin flesh into Dutch oven. Add stock, cinnamon, nutmeg, and cayenne. Simmer for about 15 minutes to give flavors a chance to blend.
  3. 3
    Remove Dutch oven from heat. Puree soup with immersion blender or carefully, in batches, in regular blender. Stir in cream and maple syrup, and taste for salt and pepper. Reheat gently if desired. Serve warm.

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