Creamy Pumpkin Soup

Our fall classic, and most requested recipe highlighting NH's pumpkins and sweet maple syrup.

1 medium pumpkin, poached & peeled
(or one large can of pumpkin puree if you're in a pinch!)
1/4 pound butter (1 stick) cut into small pieces
1 cup onion, diced
1 cup celery, diced
1/2 cup all-purpose flour
1 cup sherry
2 quarts chicken stock
3 cups cream
1/4 cup New Hampshire Maple Syrup
Salt & pepper to taste

Poach & peel pumpkin and reserve. Add butter to a soup pan & melt. Add onion and sauté until translucent. Add Celery and sauté. Add flour & form roux. Add sherry & de-glaze pan. Add chicken stock; bring to a boil while mixing. Drop to a simmer. Add pumpkin, maple syrup, salt & pepper and blend. Add cream, stir & serve.

For a nice touch, blend softened butter with maple syrup, and swirl in at table.

Recipe Summary:
Yield: 1 gallon
Prep Time: 15 Minutes
Cook Time: 15 minutes

Other recipes by A Grand Inn-Sunset Hill House:
Stuffed Mushroom Soup
Maple Macaroon Cupcakes

Recipe Provided By:
A Grand Inn-Sunset Hill House
Sugar Hill, NH

Sugar Hill Bed and Breakfast Inns