Creamy Pumpkin Soup 3 Recipe

  • 1 can pumpkin puree (LARGE can)
  • 1 stick real butter
  • 1 cup onion, finely diced
  • 1/2 cup flour
  • 2 quarts chicken stock
  • 1/4 cup real maple syrup
  • 1 cup celery, finely diced
  • 1 cup sherry
  • 3 cups heavy cream
  • salt and pepper to taste
Add butter to a soup pan and melt. Add onion and saut until translucent. Add celery and saut. Add flour and form roux. Add sherry and de-glaze pan. Add chicken stock; bring to a boil while mixing. Drop to a simmer. Add pumpkin, maple syrup, salt & pepper and blend. Add cream and heat over low heat, stirring frequently until it reaches a serving temperature. DO NOT BOIL. For a nice touch, blend softened butter with maple syrup and swirl in at table.

NOTE: If using cooking sherry as an alternate for the sherry, do not add any salt.

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