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Pumpkin Soup: Submitted by: 12tomatoes | Date Added: 28 Oct 2014
Listed in: Soup

2 whole pie pumpkins (Use two more for serving in if desired)
1 quart vegetable stock
1/2 cup heavy cream
1/3 cup maple syrup
1 clove garlic, minced
5 whole black peppercorns
a dash of nutmeg
salt to taste

Cooking Instructions

Preheat oven to 350F
Cut the tops off the two pumpkins, then cut them into halves.
Use a spoon to remove the seeds and the pulp of the pumpkins, then cut into quarters and place on a baking sheet
Bake for 45 minutes or until the pumpkin is tender
Peel away the skin from the pumpkin flesh, then put the flesh into a pot.
Pour in the vegetable stock and maple syrup. Cook until simmering.
Mash the big chunks, then transfer the mixture to a blender or food processor. Puree until smooth. Add cream, garlic, peppercorn, salt and nutmeg. Blend again.
Serve in a bowl or hollowed out pumpkin. Top with additional heavy cream, bread chunks, or toasted pumpkin seeds as desired.

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