Ingredients
- 2 small pumpkins (pie pumpkins work well here)
- 1/3 cup (80ml) maple syrup
- 1 quart (1 liter) chicken stock
- 1/2 cup (125ml) heavy cream
- Pinch each of salt and nutmeg
- More cream, to serve
Method
- Cut the pumpkins in half and roast them at 300 degrees F for 45 minutes or until they are soft.
- Let them cool slightly, and then scoop out the pulp and seeds.
- Scoop the flesh into a pot then heat it with the maple syrup and stock until it starts to simmer.
- Use a potato masher to smooth out any big chunks, then puree the rest in your food processor or blender.
- Stir in the salt, nutmeg and cream and blend again.
Notes
- Use pumpkin seeds to garnish the soup, or fresh herbs, or even add another swirl of cream.