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Ingredients

2 oz. Butter
1/2 cup Onions, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1 cup Pumpkin, seeded, peeled and diced
1/2 cup Pumpkin puree
1 cup Tart apple, peeled and diced
1/3 tsp. Ground cumin
1/3 tsp. Curry powder
1/3 tsp. Cinnamon, ground
1/3 tsp. Thyme leaves
1/4 tsp. Ginger, ground
2 tsp. Honey
6 cups Chicken stock or vegetable stock
Salt to taste
Fresh ground black pepper to taste
1/2 cup Heavy cream (optional)
Chives, minced to garnish
Toasted pumpkin seeds to garnish
Puff pastry fluerons to garnish

Spicy Honey Cream

1 cup Heavy Cream, well chilled
2 tsp. Honey
1/4 tsp. Cayenne pepper
Pinch of ground cinnamon

Method
Prepare Spicy Honey Cream by whipping chilled heavy cream, honey, cayenne and cinnamon until peaks form. Refrigerate. To prepare Pumpkin and Tart Apple Soup, melt butter in a large saucepan or pot. Add onions, celery, carrots, diced pumpkin, apple, cumin, curry powder, cinnamon, thyme and ground ginger, cook over medium heat. Add pumpkin puree and honey, continue to cook until vegetables become tender. Add chicken stock and bring to a simmer.

Reduce heat and simmer over low heat for 25-30 minutes, stirring occasionally. Carefully 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 Spiced Honey Cream. Garnish with toasted pumpkin seeds, puff pastry fleurons and minced chives.

Makes 8-10 Servings

Chef Larry's Notes
Puff pastry fleurons can be made by cutting "crescents" or other decorative shapes from puff pastry sheets and baking until golden brown.