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Ingredients

• 2 oz. Butter
• 1/2 cup Onions, diced
• 1/2 cup Celery, diced
• 1/2 cup Carrots, diced
• 2 cups Pumpkin, seeded, peeled and diced
• 1 cup Pumpkin puree
• 1 tbsp. Brown sugar
• 1/3 tsp. Curry powder
• 1/3 tsp. Cinnamon, ground
• pinch of Nutmeg
• 1/4 tsp. Ginger, ground
• 6 cups Chicken stock
• Salt to taste
• Fresh ground black pepper to taste
• 1/2 cup Heavy cream (optional)
• to garnish Chives, minced
• to garnish Toasted pumpkin seeds

For the Honey Cream

• 1 cup Heavy Cream, well chilled
• 2 tsp. Honey
• pinch Ground cinnamon

Method
Prepare Honey Cream by whipping chilled heavy cream, honey and cinnamon until peaks form. Refrigerate. To prepare Pumpkin Soup, melt butter in a large saucepan or pot. Add onions, celery, carrots, diced pumpkin, curry powder, cinnamon, nutmeg and ground ginger, cook over medium heat. Add brown sugar and pupmkin puree, comtinue to cook until vegetables tender. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 25-30 minutes, stirring occasionally.

Puree soup using an immersion or stick blender until smooth. Add cream if desired and heat through. Season with salt and pepper. Portion into warm soup bowls and top each with a spoonful of Honey Cream. Garnish with toasted pumpkin seeds and minced chives.

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 and garnish each with minced chives and puff pastry fleurons.

Makes 8 - 10 Servings

Chef Larry's Notes
Any hard winter squash can be substituted for acorn or table green squash. For additional sweetness add more honey. Puff pastry fleurons can be made by cutting "crescents" from puff pastry sheets and baking. This soup can also be garnished with toasted squash or pumpkin seeds or served in a hollowed out pumpkin.