From the Dining Up Vermont Cookbook

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Name: Creamy Vermont Winter Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 Pie Pumpkin 5-6 pounds; 4 ounces Sweet butter; 2 sweet onions peeled and diced; 1 tablespoon Cinnamon Ground; 2 quarts chicken stock; 1/2 cup Maple syrup; 1 cup Heavy cream; unsweetened whipped cream for garnish

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INGREDIENTS

1 Pie Pumpkin ; 5-6 pounds
4 ounces Sweet butter
2 sweet onions ; peeled and diced
1 tablespoon Cinnamon ; Ground
2 quarts chicken stock
1/2 cup Maple syrup
1 cup Heavy cream
unsweetened whipped cream ; for garnish

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly grease a shallow baking pan, set aside. Cut pumpkin in half lengthwise and scoop out the seeds and strings. Discard the strings. Place seeds in a large bowl of water and rinse well to remove any remaining pulp. Drain well and set aside.

Place the pumpkin in the prepared baking pan, cut side down, and add 1 cup of water to the dish. Bake until fork tender, 45 minutes to 1-1/4 hours, depending on the size of the pumpkin. Remove from oven and set aside to cool. When pumpkin is cool enough to handle, peel and discard skin.

Toast the pumpkin seeds. Reduce oven to 325 degrees F. Place reserved seeds in an even layer on an ungreased baking sheet. Season with salt, if desired. Bake for 1 hour, stirring occasionally, until the seeds are dry and crunchy. Remove from oven and allow to cool. Seeds can be stored in an airtight container at room temperature.

Meanwhile, melt the butter in a stockpot or Dutch oven. Add the onions and cook over medium heat until soft. Add pupkin, cinnamon, and stock. Simmer for 30 minutes, stirring occasionally.

Puree soup with a handheld immersion blender, or, working in batches, transfer the soup to a blender and puree until smooth, then transfer puree back to the stockpot. Cook over medium heat for another 5 minutes. Slowly whisk in maple syrup and heavy cream and continue to cook until heated through. Add salt and pepper to taste.

Ladle soup into warm bowls, garnish with a dollop of whipped cream, and sprinkle with toasted pumpkin seeds.

NOTES

Substitute plain yogurt for the heavy cream for a lighter alternative.

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Creamy Vermont Winter Pumpkin Soup

1 Pie Pumpkin 5-6 pounds
4 ounces Sweet butter
2 sweet onions peeled and diced
1 tablespoon Cinnamon Ground
2 quarts chicken stock
1/2 cup Maple syrup
1 cup Heavy cream
 unsweetened whipped cream for garnish

Preheat the oven to 350 degrees F.  Lightly grease a shallow baking pan, set aside.  Cut pumpkin in half lengthwise and scoop out the seeds and strings.  Discard the strings.  Place seeds in a large bowl of water and rinse well to remove any remaining pulp.  Drain well and set aside.

Place the pumpkin in the prepared baking pan, cut side down, and add 1 cup of water to the dish.  Bake until fork tender, 45 minutes to 1-1/4 hours, depending on the size of the pumpkin.  Remove from oven and set aside to cool.  When pumpkin is cool enough to handle, peel and discard skin.

Toast the pumpkin seeds.  Reduce oven to 325 degrees F.  Place reserved seeds in an even layer on an ungreased baking sheet.  Season with salt, if desired.  Bake for 1 hour, stirring occasionally, until the seeds are dry and crunchy.  Remove from oven and allow to cool.  Seeds can be stored in an airtight container at room temperature.

Meanwhile, melt the butter in a stockpot or Dutch oven.  Add the onions and cook over medium heat until soft.  Add pupkin, cinnamon, and stock.  Simmer for 30 minutes, stirring occasionally.

Puree soup with a handheld immersion blender, or, working in batches, transfer the soup to a blender and puree until smooth, then transfer puree back to the stockpot.  Cook over medium heat for another 5 minutes.  Slowly whisk in maple syrup and heavy cream and continue to cook until heated through.  Add salt and pepper to taste.

Ladle soup into warm bowls, garnish with a dollop of whipped cream, and sprinkle with toasted pumpkin seeds.

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Nutrition

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Serving Size: 1 Serving (598g)
Recipe Makes: 8 Servings

Calories: 368
Calories from Fat: 206 (56%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.7g
Cholesterol 65.3mg		20 %
Sodium 700.8mg		24 %
Potassium 631.5mg		17 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 26.5g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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