2 medium pumpkins
(3 to 4 pounds)
1 large pumpkin (for use as
soup tureen)
2 cups chicken broth
1 cup water
1/4 cup maple syrup
1 teaspoon cinnamon
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup heavy cream
Toasted pumpkin seeds,
optional
Crème fraiche or sour
cream, optional
Preheat the oven to 350°F. Cut two medium pumpkins in half. Reserve large pumpkin for use as soup tureen. Scoop out seeds and place skin-side down on baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into saucepan and add chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
While the soup is cooking, cut the top off the large pumpkin to create the serving bowl. The hole should be wide enough to fit a ladle. Hollow out seeds, checking for holes and lining with plastic, if necessary. Remove soup from heat and stir in heavy cream. Pour soup into large pumpkin and serve garnished with toasted pumpkin seeds and crème fraiche.
