Pumpkin Soup

1. 1

   In a saucepan, melt butter, when butter is melted add celery, carrots and onions and saute for 5 minutes.

2. 2

   When vegetables are done add the pumpkin and cook for an additional 3 minutes, keep stirring.

3. 3

   Add brown sugar and pure maple syrup, caramelized vegetables, stir until all brown sugar is dissolved then add half the chicken stock and reserve the rest.

4. 4

   Add cinnamon, nutmeg and cloves and cover and simmer until vegetables and pumpkin are tender, about 15 minutes.

5. 5

   Add remaining chicken stock and bring to a boil.

6. 6

   In a blender or food processor, puree.

7. 7

   Then return to stove on moderate heat, whisk in all of the heavy cream and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.