|Strips of pumpkin waiting to be peeled|
|peeled cubed pumpkin|
Next, I chopped an onion and browned it in a tablespoon of butter and some walnut oil. I then added the pumpkin, a carton of chicken broth and lots of spices - cloves, allspice, curry, cumin, salt and pepper. I let this cook down for awhile - 3 hours at medium heat until the pumpkin was really soft
In batches, puree the pumpkin in a blender. Add about 1 cup of 1/2 and 1/2 to the soup and taste to correct seasoning. I added a teaspoon of sugar, 1/2 teaspoon of chipotle powder, and pepper. Heat over low heat - don't boil - you'll curdle that cream. It made a thick rich soup. For a thinner soup just use more chicken broth.