Recipe: Naomi’s Birthday Soup - #2

An excellent starter for a holiday meal, particularly if you’d rather skip the pumpkin pie.

Serves 6.


1 pumpkin, 4-5 lbs.
1/2 cup minced shallots
3 Tbsp. butter
1 tsp. salt
1-1/2 Tbsp. maple syrup
1/4 tsp. nutmeg
1/4 tsp. white pepper
5 cups vegetable or chicken broth
3/4 cup cream
1-1/2 Tbsp. maple syrup


Wash the pumpkin and cut it in half. Scoop out the seeds and stringy parts. Line a cookie sheet with tinfoil and put the pumpkin cut side down on the foil. Bake in the oven for about 1 hour at 375°, until the pumpkin is soft. Let cool. Scrape the cold pumpkin out of the pumpkin skin. Mash or put through a food mill so it’s smooth.

Peel and mince the shallots. Heat butter in a large heavy saucepan and cook the shallots over very low heat until they’re soft. Add the broth and turn up the heat to medium. Heat until it just starts to simmer. Add the salt, white pepper, nutmeg and maple syrup and stir. Add the pumpkin a little bit at a time, stirring. (You may make the recipe ahead of time up to this point and store for up to 48 hours. Reheat and continue.) When everything is mixed together and heated through, turn off the heat and stir in the cream. Taste and adjust seasonings. Serve at once.