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“This was requested. From the Publick House Inn.”
READY IN:
40mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, melt butter, when butter is melted add celery, carrots and onions and sauté for 5 minutes.
  2. When vegetables are done add the pumpkin and cook for an additional 3 minutes, keep stirring.
  3. Add brown sugar and pure maple syrup, caramelized vegetables, stir until all brown sugar is dissolved then add half the chicken stock and reserve the rest.
  4. Add cinnamon, nutmeg and cloves and cover and simmer until vegetables and pumpkin are tender, about 15 minutes.
  5. Add remaining chicken stock and bring to a boil.
  6. In a blender or food processor, puree. Then return to stove on moderate heat, whisk in all of the heavy cream and add salt and pepper to taste.

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