Musque de Provence Pumpkin Soup

  • 3 lbs fresh pumpkin, skin and seeds removed
  • 4 TB unsalted butter
  • 1 cup chopped onion
  • 1 TB diced garlic
  • 1 TB diced fresh ginger
  • 6 cups chicken or vegetable stock
  • ½ cup heavy cream
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1-2 TB apple cider syrup or maple syrup, optional

Cut the pumpkin into 1-inch cubes. Melt butter in a soup pot, add onion and cook gently until soft, about 5 minutes. Add pumpkin pieces, garlic and ginger. Add stock and simmer until pumpkin is soft. Add cream, nutmeg and cinnamon and bring to a simmer again. Puree soup using an immersion blender to table top blender. Taste for sweetness; if desired, stir in 1-2 TB of apple cider syrup or maple syrup to taste. Garnish with fresh chives.

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