Ingredients
1
2-pound pumpkin peeled, seeded, chopped (about 6 cupsâyou can substitute two cans pure pumpkin for the fresh, just add the pumpkin during the puree process) approx. 4 cups chicken stock or low-salt chicken broth
Several shakes of allspice (to taste)
Salt and pepper (to taste)
2
tbsp honey (brown sugar also works very well--you can alter the amount to suit your sweetness cravings)
Directions
1.
Melt the butter in a large, heavy soup pot over medium-high heat. Toss in the carrots, celery and onion (this is called mirepoix, if you want to get fancy and Frech). Sauté about 8 minutes or until tender. Add the pumpkin, the chicken stock and spices. Cover and simmer about 25 minutes, or until the pumpkin is tender (you should be able to pierce it with a knife with bare resistance).
2.
Puree the soup in a blender using short pulses (Safety warning: take the top off the blender after every two or three pulses to allow the steam to vent out. I didnât, and pumpkin splatter shot out the stop and all over my counter, floor and clothes). You can also use a food processor. Put the soup back in the pot and stir in the cream and honey. Add salt and pepper to meet your tastes (or you could always let your guests season the soup at the table). For a delicious additional touch, pan roast a small handful of walnuts for each bowl of soup. October is harvest month for walnuts and the only time you can get fresh ones.
3.
This soup can be made well in advance and frozen. It also keeps well in the refrigerator--just heat and serve.
New-York Restaurants
