Thursday, November 28, 2013


Step one is pick a good eating pumpkin and make sure it is fresh. wash the outside with water and a scrubby pad. cut the pumpkin into 1/4s and clean out the seeds and stuff. (Keep the seeds) roast in the oven for several hours until reduced and rich in color. let cool and scrape pumpkin away from skin. in a stock pot place the pumpkin in and simmer with chicken stock until reduced and smelling wonderful. use a pot blender or countertop blender and make smooth. add two quarts of chicken stock to pot and bring to a simmer. mix in the pumpkin and reduce heat. add salt and pumpkin spice to taste. cook until reduced to a thick consistency. serve in a shallow bowl and add heavy cream to bowl.