Pumpkin Soup
Ingredients:
| 1 lb. 10 ½ oz. | Canned pumpkin |
| 3 cups | Heavy cream |
| 2 cups | Chicken or vegetable stock |
| 2 tsp. | Kosher salt |
| 1/8 tsp. | Cayenne pepper |
| 1/8 tsp. | All spice |
| ¼ tsp. | Nutmeg |
| ½ tsp. | Cinnamon |
| ½ cup | Light brown sugar |
| ½ cup | Toasted pumpkin seeds (Pepitas) |
- Heat all ingredients (except pumpkin seeds) in a heavy saucepan over medium heat. Bring to a boil and reduce heat to medium low.
- Simmer for 20 minutes and adjust seasoning to taste.
- Add additional chicken stock if soup appears to be too thick.
For an ultra smooth soup, puree with a hand held immersion blender or table top blender. Pass through a fine strainer back into the pot and reheat. - Serve in warm soup bowls garnished with toasted pumpkin seeds (Pepitas, a larger seed with the hulls removed are preferred).