rom Halloween through Christmas, this soup is a hit at any dinner party or holiday family gathering. The rich cream and slightly sweet flavor notes compliment the pumpkin to embarrassment.

INGREDIENTS:
1 Lb fresh sugar pumpkin, trimmed & cubed
1 Pint chicken stock
1 Tsp sugar
1 1/2 Tbsp cornstarch
1 1/2 Tbsp water
2/3 Cup whipping cream
3 Tbsp hard unsalted butter, cut In pieces
salt and white pepper to taste

DIRECTIONS:
– In a stockpot, combine the pumpkin, chicken stock and sugar. Cover, bring to a boil, then simmer for 18 minutes.
– Once the pumpkin is cooked, puree the mixture in a blender, then strain through a coarse sieve back into the stockpot.
– In a small bowl, dissolve the cornstarch in the water. Return the soup to a boil and skim off any residue that rises to the top. Whisk in the cornstarch, let thicken and remove from the heat. Add the cream.
– Puree again in the blender, slowly incorporating the hard butter pieces.
– Return to the soup to the pot and taste for seasoning. It should have a velvety, creamy consistency. Serve hot.

PRESENTATION NOTES:

Garnish with toasted pepitas and chopped flat leaf parsley.