Ingredients
- 1 pumpkin, 4-5 lbs
- 1/2 cup shallots, minced
- 3 tablespoons EVOO
- 1 teaspoon salt
- 1.5 tbsp maple syrup
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 5 cups chicken broth
- 1/4 cup cream
- Fresh thyme
Directions
1. Wash pumpkin and cut in half. Scoop out seeds and stringy parts.
2. Line cookie sheet with foil and place pumpkin cut-side down.
3. Bake for 1 hour at 375 degrees until pumpkin is soft.
4. Let cool. Scrape the cold pumpkin out of the pumpkin skin. Mash with a potato masher or put through a food mill so its smooth (or puree in blender).
5. Heat oil in a large heavy saucepan and cook the shallots over very low heat until they're soft.
6. Add the broth and turn up the heat to medium. Heat until it just starts to simmer.
7. Add the salt, white pepper, nutmeg, and maple syrup and stir.
8. Add the pumpkin a little bit at a time, stirring. Add fresh thyme. (You may make the recipe ahead of time up to this point and store for up to 48 hours. Reheat and continue.)
9. When everything is mixed together and heated through, turn off the heat and stir in the cream. Taste and adjust seasonings. Serve at once.
6 servings
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