Sugar Pie Pumpkin Soup on Flickr.
I had a small, 4 lb. pumpkin left over from October and it was still good—so, I made some yummy soup today! I got the recipe from www.farmfreshtoyou.com. Here it is…
Sugar Pie Pumpkin Soup
1 pumpkin, 4-5lbs.
1/2 cup shallots, minced
3 tablespoons butter
1 teaspoon salt
1 1/2 tablespoons maple syrup
1/4 teaspoon nutmeg
1/4 teaspoon white pepper (we used ground green peppercorns)
5 cups chicken broth
1/4 cup cream
1. Wash the pumpkin and cut it in half. Scoop out the seeds and stringy parts. Line a cookie sheet with tinfoil and put the pumpkin cut side down on the foil. Bake in the oven for about 1 hour at 375 degrees until the pumpkin is soft. Let cool. Scrape the cold pumpkin out of the pumpkin skin. Mash it with a potato masher or put it through a food mill so its smooth (we used a food processor.)
2. Peel and mince the shallots. Heat butter in a large heavy saucepan and cook the shallots over very low heat until they’re soft. Add the broth and turn up the heat to medium. Heat until it just starts to simmer. Add the salt, white pepper, nutmeg, and maple syrup and stir. Add the pumpkin a little bit at a time, stirring. When everything is mixed together and heated through, turn off the heat and stir in the cream. Taste and adjust seasonings. Serve at once.