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.
Ingredients
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1 can pumpkin puree (LARGE can)
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1 stick real butter
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1 cup onion, finely diced
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1/2 cup flour
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2 quarts chicken stock
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1/4 cup real maple syrup
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1 cup celery, finely diced
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1 cup sherry
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3 cups heavy cream
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salt and pepper to taste
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