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See Also Article on Pumpkins
Here’s a recipe for pumpkin soup.  It comes from Jon Gatewood, the executive chef of Emma’s restaurant in the Silas Griffith Inn in Danby, Vermont.

4 cups pumpkin pulp, chopped
1 cup leek, chopped
1/2 cup carrot, chopped
2 ounces butter
2 garlic cloves, chopped
1 bay leaf
1 cup white wine
1 quart water
1 pint half and half
1/2 cup maple syrup
Salt and pepper to taste
Nutmeg to taste
Angostura bitters to taste

Peel the pumpkin, cut out the pulp and chop. 

Briefly sauté the pulp, leek, and carrot in butter in a heavy pot. 

Add the garlic and bay leaf and sauté briefly. 

Deglaze with wine and reduce slightly. 

Add water and simmer until the pumpkin is soft, (about 30 minutes). 

Puree soup with a hand blender or in a regular blender in batches.  Strain through a medium sieve. 

Add cream, maple syrup and seasoning. 

Note:  the water should cover the ingredients by an inch.  Adjust the amount accordingly.  Also, add the nutmeg last, just before service.

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