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.
