pumpkin soup


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


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