Pumpkin Soup

  • 5lbs. sugar pumpkins(roasted in 350 degree oven until soft. Scoop out pumpkin flesh, no seeds)
  • 1 yellow onion (peeled, roughly chopped)
  • 2 carrots (peeled, roughly chopped)
  • 2 celery (peeled, roughly chopped)
  • 1 bay leaf
  • 1tsp. thyme
  • 2gal chicken stock or water
  • 1cup maple syrup
  • 4cup whole butter
  • salt
  • Directions:

    Melt butter in large pot - add onion, celery, carrot and cook over medium heat until slightly carmelized. Add all other ingredients and cook until all is soft and reduced by 1/4. Puree with blender and strain, smooth. Add salt to taste.

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