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Pumpkin Soup

by Tom Fleming

Listen to the Podcast


4 small to medium pie pumpkins

1 large yellow onion

1 rib celery

1 medium carrot

1 clove garlic

1 bay leaf

2 sprigs thyme

1 TBSP ground cinnamon

1 tsp. ground nutmeg

1 piece star anise

2 quarts chicken stock

2 quarts heavy cream

Salt and pepper to taste

1 stick unsalted butter

2 cups brown sugar


Split pumpkins in half and remove seeds. Place pumpkins in roasting pans and evenly divide 1/2 stick of butter between them. Divide 1 1/2 cup of brown sugar between pumpkins. Roast at 325° until pulp is tender, approximately 30 minutes to 1 hour.

While pumpkins are roasting place remaining butter in large stock pot and melt. Rough chop onion, carrot and celery and reserve.

When pumpkins are finished, remove from oven and allow to cool. When cooled, remove outer skin and place pulp in container. Place vegetables and butter in large stock pot. Sauté over high heat until soft and tender. Add pumpkin pulp to pot and sauté for 5 minutes. Add spices and chicken stock and simmer over low heat for 30 minutes. Add cream and bring to boil. Lower heat and simmer for 30 minutes.

In small batches puree soup in food processor until smooth. When all of soup is pureed return to stove and add remaining brown sugar. Season to taste with salt and pepper.

Yields: 1 Gallon

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