Ingredients
4 cups pumpkin, peeled, cut into 1-inch cubes
6 cups chicken stock
4 tablespoons butter
1 large onion, finely minced
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground ginger
4 tablespoons brown sugar
2 tablespoons fresh lemon juice
black pepper
1 cup heavy cream
Preparation
1 Simmer pumpkin in the chicken stock until soft and tender about 25 minutes. 2 Transfer pumpkin to a food processor and puree. 3 Return pumpkin to the chicken stock. 4 In a skillet heat butter to bubbling over medium-high heat. 5 Add minced onion and sauté until clear. 6 Add garlic and saute 1 minute longer. 7 Add salt, thyme, ginger and brown sugar. 8 Add this mixture to the simmering pumpkin stock. 9 Whisk in the lemon juice and pepper. 10 Heat through uncovered for 25 minutes. 11 Stir in the cream and heat 10 minutes. 12 Top with nutmeg-thyme croutons.
