Recipe by evelyn/athens
This was requested. From the Publick House Inn.
Top Review by Mona in Tennessee
Mo from Maine tried this and it was o.k. A little will go a long way as it's on the rich side. Also note original recipe calls for celery in body of recipe but doesn't say how much. I diced about about two stocks-seemed about right.
- 2 1⁄4-2 1⁄2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes (10 ounces of pulp)
- 1⁄4 cup onion, minced
- 1⁄2 cup carrot, minced
- 1⁄2 cup celery, minced
- 6 ounces butter
- 3⁄4 tablespoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon clove
- 2 tablespoons brown sugar
- 1⁄4 cup pure maple syrup
- 4 teaspoons chicken base
- 1 quart warm water
- 3⁄4-1 cup heavy cream
- salt and pepper
Directions See How It's Made
- In a saucepan, melt butter, when butter is melted add celery, carrots and onions and sauté for 5 minutes.
- When vegetables are done add the pumpkin and cook for an additional 3 minutes, keep stirring.
- Add brown sugar and pure maple syrup, caramelized vegetables, stir until all brown sugar is dissolved then add half the chicken stock and reserve the rest.
- Add cinnamon, nutmeg and cloves and cover and simmer until vegetables and pumpkin are tender, about 15 minutes.
- Add remaining chicken stock and bring to a boil.
- In a blender or food processor, puree. Then return to stove on moderate heat, whisk in all of the heavy cream and add salt and pepper to taste.