Pumpkin Soup
29 ounces 100% pumpkin puree canned (Not pie flavored)
32 ounces chicken stock
8 ounces heavy cream
3 tablespoons of onions, super finely diced
1 ounce olive oil
2 ounces maple syrup
1/8 teaspoon of ground clove
1/8 teaspoon of cinnamon
1/8 teaspoon cayenne pepper
¼ teaspoon salt
1 ounce Amaretto liqueur (optional)
8 ounces sour cream (garnish)
Sweat the onions in olive oil for 3-5 minutes. Add stock and bring to a boil. Add pumpkin and bring to simmer. Stir in maple syrup, clove, cinnamon, cayenne pepper, salt, amaretto, and heavy cream and simmer for 10 minutes. Salt and pepper to taste. Ladle in warm bowls and garnish with a spoonful of sour cream.
Larry’s tips: You can also garnish with roasted pumpkin seeds and/or large croutons.