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Pumpkin Soup
| 2-1/4 to 2-1/2 pounds fresh pumpkin (10 ounces of pulp)
1/4 cup onion
1/2 cup carrots
6 ounces butter
3/4 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg |
1/4 teaspoon cloves
2 tablespoons brown sugar
1/4 cup pure maple syrup
4 teaspoons chicken base
1 quart warm water
3/4 to 1 cup heavy cream
salt and pepper to taste |
 Mince onion, celery and carrots. In a saucepan, melt butter,
when butter is melted add celery, carrots and onions and sauté for 5
minutes. Mix chicken base or chicken bouillon cubes with 1 quart
warm water for chicken stock.
While waiting for vegetables to cook, peel and seed the
pumpkin. Dice pumpkin into 1/2 inch cubes.
When vegetable is done add the pumpkin and cook for an additional 3
minutes, keep stirring.
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. Add cinnamon, nutmeg and cloves and cover and
simmer until vegetables and pumpkin are tender, about 15 minutes.
Add remaining chicken stock and bring to a boil. In a blender or
food processor, puree. Then return to stove on moderate heat,
whisk in all of the heavy cream and add salt and pepper to taste.
Yield: 7 - 6 ounce portions
Any reproduction of a Publick House Recipe must be
accompanies by a registered Publick House Logo.
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