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Yield/Servings 1.5L to 2 L

Northeast Pumpkin Soup

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Ingredients

• 1.5 kg (3 lbs) pumpkin or 1 x 796 ml can of pumpkin purée (don't use pumpkin pie filling) – see notes
• ¼ - ½ teaspoon allspice, to taste
• 1 - 3 tablespoons maple syrup
• 750 ml - 1 L broth chicken broth, beef, vegetable), as needed
Garnish (optional) -- one of the following
• 2 to 4 green onions, finely sliced (green parts only)
• 60 g (approx. ½ cup) toasted chopped hazelnuts
• 60 g (approx. ½ cup) toasted pumpkin seeds (instructions included)
To roast the pumpkin seeds:
• Pumpkin seeds from the cleaned pumpkin
• 2 - 3 tablespoons flavourless oil
• Salt and pepper

Method

• If you're using fresh pumpkin, roast it at 180C (350F) for 1 hour or until the tip of a sharp knife easily pierces the flesh. Let cool for 20 minutes. Halve the fruit and remove innards (but keep the seeds). Cut the halves into wedges and peel off the papery skin. Mash or purée the flesh. Measure 800 ml (approximately 3¼ cups) or 825 g of purée for the soup.
• If you're using canned pumpkin purée, pour it into a heavy-bottomed pot and stir constantly over medium-low heat until it steams and becomes fragrant, to get rid of the tinny taste. This will take about 5 minutes.
To make the soup:
• Place the prepared pumpkin, allspice, and maple syrup in a heavy-bottomed pot. Over medium-high heat, stir in enough broth to achieve the desired consistency and bring to a boil. Let bubble for about 5 minutes. Reduce the heat and let simmer for another 5 minutes, stirring occasionally. Balance flavours to taste.
• Ladle into bowls and garnish as desired. Serve while hot.
• To oven roast the pumpkin seeds for the garnish, retun the oven to 180C (350F). Discard the strings and wash pat dry the seeds. Once dry, toss them in oil and season with salt and pepper. Spread them in a single layer on a baking tray and toast until golden, about 15 to 20 minutes.