Pumpkin soup sweetened with honey, maple syrup and brown sugar makes this pumpkin soup recipe the hit of the dinner table. This soup is certainly rich, creamy and fabulous tasting.

2 pounds pumpkin, acorn squash or butternut squash, peeled, seeded and cut into 1/2-inch cubes

Leaves from 2 sprigs fresh thyme, chopped

4 cups low-sodium chicken stock

1 1/3 cups heavy cream

2 tablespoons honey

2 tablespoons maple syrup

2 tablespoons brown sugar

Pinch nutmeg

Pinch cinnamon

Salt and freshly ground black pepper

1. In a large stockpot over medium heat, combine pumpkin or squash, thyme, chicken stock, cream, honey, maple syrup, brown sugar, nutmeg and cinnamon.

2. Bring to a boil, reduce to a simmer and cook until the pumpkin or squash is very tender. Season with salt and pepper. Cool to room temperature.

3. Place in blender (you will need to do this in two or more batches) and puree until smooth. Reheat and adjust seasonings if necessary.

Recipe courtesy of Chef/owner Joel Antunes of Joel Restaurant at 3290 Northside Parkway, Suite 120, Atlanta, GA. (404) 233-3500. Recipe published in the Atlanta Journal-Constitution eveningedge.com.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form