Sunset Hill House Inn & Restaurant

Sugar Hill, New Hampshire

Specialty Recipe

Creamy Pumpkin Soup

Our most requested fall recipe and a mainstay of our autumn menu. Courtesy of Executive Chef Joe Peterson.

Ingredients

1 medium pumpkin, poached and peeled (or 1 large can of pumpkin puree if you're in a pinch)

1/4 pound butter (1 stick) cut into small pieces

1 cup onion, diced

1/2 cup all-purpose flour

2 quarts chicken stock

1/4 cup New Hampshire Maple Syrup

1 cup celery, diced

1 cup sherry

3 cups cream

salt and pepper to taste

Poach and peel pumpkin and reserve. Add butter to a soup pan and melt. Add onion and sauté until translucent. Add celery and sauté. Add flour and form roux. Add sherry and de-glaze pan. Add chicken stock; bring to a boil while mixing. Drop to a simmer. Add pumpkin, maple syrup, salt and pepper and blend. Add cream, stir and serve.

For a nice touch, blend softened butter with maple syrup, and swirl in at the table.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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