Autumn Pumpkin Soup
Pumpkins are not only fun, they’re great in many dishes—both sweet, and savory! For a crisp fall afternoon, serve this soup right out of a hollow pumpkin and wow your guests.
INSTRUCTIONS
Preheat oven to 350 degrees F.
Cut the two medium pumpkins in half and scoop out the seeds.
Place the pumpkins cut side up on a baking sheet and bake for 35 to 45 minutes, or until soft.
Scoop out the pumpkin flesh into food processor and puree until smooth.
Pour the pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, reduce to a simmer and cook for 30 minutes. Remove the soup from heat and stir in the cream.
To serve, cut the top off the large pumpkin to create the soup bowl (the hole should be wide enough to fit a ladle). Hollow out the pumpkin and remove all of the seeds. Pour the soup into the pumpkin bowl and serve garnished with fresh chives and a dollop of sour cream.
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