Maple Pumpkin Soup


Makes 4L


  • 2 whole Pie Pumpkins
  • 1 L Vegetable or Chicken Stock
  • 1/2 cup Heavy Cream
  • 1/4 cup Maple Syrup
  • Pinch of Nutmeg
  • Salt and pepper to taste
  • Extra Cream, For Serving
  • Pumpkin seeds, for serving


  • Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until soft, about 1 hour. Allow to cool slightly, then slice in half and carefully scoop out seeds and discard. Scoop pulp into a large heavy-bottom dutch oven.
  • Turn burner to medium and heat up the pumpkin flesh with the stock and maple syrup until simmering. Use an immersion blender to puree until very smooth. Add cream and nutmeg, then blend again. Serve topped with pumpkin seeds and a drizzle of extra cream.