PumpkinSoup

pumpkin soup

Ingredients

  • 2 Sugar pumpkins
  • 1 quart chicken stock
  • ½ cup maple syrup
  • ½ cup heavy cream
  • Fresh nutmeg
  • Salt
  • Crème fraiche
  • Pumpkin seeds

Instructions

Preheat oven to 325 degrees.  Cut pumpkins, scoop seeds out and place cut side down on sheet pan lined with foil. Bake until pumpkin is easily removed with a spoon.

When cool enough to handle scoop pulp from pumpkin and add to heavy bottomed pot. Add stock and maple syrup; simmer for 20-25 minutes.  Transfer mixture to a blender or food processor and process until velvety smooth. Add cream and fresh nutmeg; blend. Ladle into bowls or mini pumpkins and top with crème fraiche and toasted pumpkin seeds.

Pairing: HandCraft Chardonnay or Pinot Noir