Ingredients:

2 oz. butter
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 bay leaf
3 cup pumpkin puree
1/3 tsp. cinnamon, ground
pinch nutmeg
1/4 tsp. ginger, ground
1 1/2 qts. chicken stock
To taste salt
To taste fresh ground black pepper
1/4 cup honey
1 1/2 cup heavy cream
1/4 cup chives, minced
For service toasted pumpkin seeds

For the Cinnamon Marscapone Cream:

1 cup heavy cream
1/2 cup marscapone cheese
1/2 tsp. cinnamon, ground

Method:

Prepare Chef Larry’s Cinnamon Marscapone Cream, by whipping heavy cream. Incorporate Marscapone cheese and cinnamon. Reserve under refrigeration until service. Prepare soup by melting butter in a large saucepan or pot. Add onions, celery, carrots, bay leaves, cinnamon, nutmeg and ground ginger, cook over medium heat. Allow vegetables to cook until tender and well "caramelized" with butter and spices. Add pumpkin puree and continue to saute. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 25-30 minutes, stirring occasionally. Carefully puree mixture with a hand mixer or blender. Finish with honey and cream. Adjust seasoning if necessary. Place soup in a tureen for service or portion into individual soup bowls. Garnish with minced chives, Chef Larry’s Cinnamon Marscapone Cream and toasted pumpkin seeds.

Chef Larry's Notes:

Marscapone cheese an Italian soft, spreadable cheese, can be found in the specialty cheese section in most markets.

Makes 8 to 10 servings