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GINGERED PUMPKIN SOUP WITH MOLASSES CREAM

The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Molasses is a kissing cousin of treacle, which britons call the dark brown or black sweet syrups obtained during the sugar refining process.
Serves 8-10


FOR THE SOUP
• 2 tablespoons (1/4 stick) unsalted butter
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 2 cups cooked fresh pumpkin puree, or
• 2 (16-ounce) cans unsweetened puree
• 4 cups Chicken Stock or low-salt canned chicken stock
• 2 cups light cream or half-and-half
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• Salt and freshly ground black pepper to taste


FOR THE MOLASSES CREAM
1 cup heavy cream
2 tablespoons dark molasses


Directions
To prepare the soup, in a large heavy saucepan over medium-high heat, melt the butter. Add the onion and celery and cook, stirring often, until tender, 3-5 minutes. Stir in the pumpkin and chicken stock. Increase the heat to high and bring to a boil, stirring often.

Reduce the heat to low and pour in the cream. Stir in the sugar and ginger. Season with salt and pepper and heat until warmed through, about 5 minutes. Do not boil. To make the garnish, in a large bowl, combine the cream and molasses. Beat with an electric mixer until the cream forms soft peaks.

Ladle the soup into warmed bowls. Garnish with a dollop of the cream and serve any remaining cream on the side.
 

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