Matters Magazine
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Parkwood Diner Pumpkin Soup

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3 pounds pumpkin, cut up and seeds removed
4 medium, or 3 large, carrots, peeled and diced
2 medium onions, diced
5 stalks celery, washed and diced
6 cups chicken broth or stock
1 garlic clove
2 cups of cream (we used nonfat and it worked beautifully)
2 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon. nutmeg
Salt and pepper to taste

Preheat oven to 375 degrees. Cut up pumpkin and remove the seeds. Brush with olive oil, sprinkle salt and pepper and roast for about 40 minutes, or until tender.

In a pan, melt the butter and then sauté carrots, onions and celery about 10 minutes, until tender.

Transfer ingredients to stock pot. Add pumpkin, the broth or stock and the clove of garlic. Simmer for a few minutes.

Transfer to a food processor and pulse until smooth. Transfer back to the stock pot, and add the cream, sugar and spices. Simmer for a few minutes and serve.