1 small sugar pumpkin, halved, save seeds and strings
6 Tbs. butter
3 cups chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (4 oz) peel and dice
Yukon gold potato (4 oz) peel and dice
1 small turnip (4 oz) peel and dice
2 small shallots, minced (1/4 cup)
1/2 cup dry white wine
3 Tbs. heavy cream
1 tsp salt
fresh ground pepper 1/2 tsp
Instructions
Preheat oven to 400. Place pumpkin halves, cut
side down on rimmed baking sheet, bake until soft
about 50 minutes. Scoop out flesh and puree in
processor (about 2 cups).
Melt 1 Tbs butter, add reserved seeds and fibers
and cook 4 minutes. Add stock, water and thyme,
bring to gentle simmer. Cook 9-10 min.
Melt 5 Tbs butter in large saucepan Add pumpkin
puree, parsnip, potato and turnip and cook for 5
minutes. Add shallots, cook until soft, 4 min. Add
wine.
Strain pumpkin-seed mixture, reserving broth and
discard solids. Add broth to pumpkin-wine mixture.
Simmer 20 min, let cool. Puree. Heat and stir in
cream, salt and pepper.
Originally Submitted
11/3/2020
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