Jerusalem Artichoke And Cheese Pumpkin Soup

• 4 tablespoons butter
• 1 pound Jerusalem artichokes, sliced thin
• 1 Spanish onion, sliced thin
• 1 stalk celery, sliced thin
• 2 cloves garlic, peeled and crushed
• 8 cups vegetable or chicken stock
• 1 Idaho potato, peeled and diced
• 4 cups cheese pumpkin in 1-inch cubes
• 1/4 cup brown sugar
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely sliced chives

1. In a large flameproof casserole over medium heat, melt 2 tablespoons butter.
2. Add artichokes, onions, celery and garlic.
3. Saute until tender, about 10 minutes.
4. Add stock and bring to a boil.
5. Add potatoes, reduce heat to low and simmer 45 minutes.
6. While soup is simmering, preheat oven to 325 degrees.
7. In a small pan, melt 2 remaining tablespoons butter.
8. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated.
9. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer.
10. Sprinkle with brown sugar.
11. Bake until tender and lightly browned on the edges, 20 to 25 minutes.
12. Remove from oven, and set aside.
13. Add heavy cream to soup, and season to taste with salt and pepper.
14. Transfer in batches to a food processor, and puree until smooth.
15. Adjust seasoning.
16. To serve, place a small mound of the pumpkin in the center of each of 6 bowls.
17. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

butter, artichokes, onion, celery, garlic, vegetable, potato, cheese pumpkin, brown sugar, heavy cream, kosher salt, chives

Taken from cooking.nytimes.com/recipes/511 (may not work)