Pumpkin Soup

By Janet-2

Ingredients

• 4 lbs pumpkin or winter squash such as butternut or Hubbard squash.
• 2 tbsp. unsalted butter
• 3 large carrots, chopped
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 1 leek (white and green part only), chopped
• 6 cups of chicken broth (or less – adjust according to pumpkin size)
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ cup maple syrup
• 1 cup heavy cream

Preparation

Step 1

Preheat oven to 350 F.

In a shallow baking pan with some shallow water, arrange squash, cut sides up and bake for 45 min. or until soft. Spoon out pulp (6-8 cups) and puree in a food processor.

In a large heavy saucepan, heat butter over moderate flame until foam subsides and cook remaining vegetables until they begin to soften, 10-12 minutes.

Add broth, squash puree, cinnamon, and nutmeg and simmer, covered for 40 minutes. Stir in syrup and cream and simmer, uncovered for 5 minutes.

Season with salt and pepper. Cool soup slightly, and puree soup in small batches in food processor until smooth. Transfer to a large bowl and reheat if necessary.