Pumpkin Soup

• 6 cups of cooked pumpkin
• 6 cups chicken broth
• 1/2 cup butter
• 1 large onion, chopped
• 1 1/2 cups whipping or heavy cream
• *1/2 tsp cinnamon
• *1/2 tsp nutmeg
• *1/2 tsp ginger
• *1/2 tsp mild curry
• *1/2 tsp cardamom
• *1/4 cup maple syrup
• *or to taste

1. Cut pumpkins in half & bake at 350 for 2 hours, or until soft. **Alternate method is to bake pumkins whole, but pierce skin in several placed to release steam. Remove seeds & rind, then set aside. In a large frying pan, saute onions & butter until soft. Heat chicken broth in large pot. Remove half of broth & reserve for later. Add cooked pumpkin, onions & butter to broth. Simmer on low heat. Puree with hand blender. Add spices & maple syrup. Simmer & stir on low for an 1/2 hour. **Note - You may want to add more broth if soup is thick. Add whipping cream to soup and simmer for 15 minutes. You may add more spices to your taste, then serve.

pumpkin, chicken broth, butter, onion, whipping, cinnamon, nutmeg, ginger, curry, cardamom, maple syrup

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-50107970 (may not work)