Pumpkin Soup Recipe

For your dining enjoyment, a a little taste of Sunset Hill House, we present our Pumpkin Soup recipe, compliments of Joseph Peterson, former Executive Chef.

Enjoy!

• 1 medium pumpkin, poached & peeled (or one large can of pumpkin puree if you’re in a pinch!)
  
• ¼ pound butter (1 stick) cut into small pieces
  
• 1 cup onion, diced
  
• 1 cup celery, diced
  
• ½ cup all-purpose flour
  
• 1 cup sherry
  
• 2 quarts chicken stock
  
• 3 cups cream
  
• ¼ 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.

Joseph Peterson, Executive Chef
Recipe serves 8