2 Pie Pumpkins, sliced, stems and seeds removed
1 quart Vegetable Stock (32oz)
1/3 cup Maple Syrup
1/2 cup Heavy Cream
Dash Of Nutmeg
Dash of Cumin
Salt To Taste
Extra Cream, For Serving
- Preheat oven to 325 degrees. Place pumpkin slices face down on a cookie sheet with a layer of water. Bake until flesh is soft – about 1 hour). Allow to cool slightly, then scoop out pumpkin flesh into a bowl. Set aside.
- In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
- Reheat if you need to, then pour soup into bowls and dot with cream. use a knife to swirl the cream into whatever design you please.