Pumpkin Soup in a Goblet


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Impress fall guests or relatives on Thanksgiving with this delicious pumpkin soup.

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  • 3 small sugar or cheese pumpkins
  • 4 Tbs. maple syrup
  • 2 Tbs. olive oil
  • Salt and pepper to taste
  • 1 C. onion, diced
  • 4 Tbs. butter
  • 2 tsp. curry powder
  • 1 tsp. cinnamon
  • 1/8 tsp. cayenne
  • 3 cloves garlic, minced
  • 3 C. vegetable stock
  • 2 bay leaves
  • 1 C. heavy cream
  • Brittle to garnish soup:
  • 1/3 C. sugar
  • 1/4 C. water
  • 1/2 C. toasted pumpkin seeds

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Preheat oven to 400 degrees. Split pumpkins and remove seeds. Set pumpkin seeds aside for brittle. Set pumpkin halves on a roasting pan face up and drizzle with maple syrup and oil. Add salt and pepper. Roast in oven for 20 minutes or until golden brown and soft. Remove from oven and cool. Scoop out and mash the pumpkin with a wooden spoon. Set aside. Sauté onion in butter at a medium heat until the onions start to caramelize. Add spices and garlic. Add stock and bay leaves after a few minutes. Bring to a boil and add pumpkin. Lower heat to a simmer for 30 minutes. Remove bay leaves and puree soup in a blender until very smooth. Slowly add cream and return to heat to simmer for 15 minutes more. To make Brittle for garnish, combine sugar and water in a small sauce pan; cook mixture over low heat, stirring until mixture turns a caramel color. Stir in seeds. Pour mixture onto a sprayed cookie sheet and spread evenly. After brittle cools, break into small pieces. To serve: Ladle hot soup into goblets and sprinkle with brittle.

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