Here’s a recipe that I love because it reminds me of Fall in CT….something I really miss living here in Florida. It always brings me back to the crisp cold nights and hunting for the perfect pumpkin in golden farm fields. Enjoy!
3/4 cup of chopped shallots 1/3 cup maple syrup
1 leak, white part, chopped 2 bay leaves
2 tsp grated ginger root 1/4 tsp each: cinnamon, thyme, pepper
2 tbs walnut oil (or cooking oil) 1/8 tsp ground cloves
1/4 cup flour 1 cup cream
4 cups of chicken broth 1/2 tsp vanilla
1/2 cup of apple cider 1 can of pumpkin
In a large sauce pan, cook shallots, leaks and ginger in the walnut oil over med heat until tender but not browned. Stir in flour. Cook a minute or two, then add the chicken broth and cider all at once. Continue cooking and stir over med heat until thickened and bubbly. Stir in pumpkin, maple syrup, bay leaves, cinnamon, thyme, pepper and cloves. Heat until boiling, reduce heat, cover and simmer for 20 minutes.
Remove from heat and discard bay leaves. Cool slightly. Process in a food processor or blender in 3 or 4 batches. Return the soup to the pot, stir in the cream and vanilla, heat through but do not boil.
Note for busy chefs: make ahead and chill up to 24 hours by following all but the last step of adding the cream and vanilla.
Enjoy! Feel free to leave a comment:)