| | Directions | | Add butter to a soup pan and melt. Add onion and saut until translucent. Add celery and saut. 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 & pepper and blend. Add cream and heat over low heat, stirring frequently until it reaches a serving temperature. DO NOT BOIL. For a nice touch, blend softened butter with maple syrup and swirl in at table. NOTE: If using cooking sherry as an alternate for the sherry, do not add any salt. |
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| Ingredients | | - |  | 1 can pumpkin puree (LARGE can) |
| - | | 1 stick real butter |
| - | | 1 cup onion, finely diced |
| - | | 1/2 cup flour |
| - | | 2 quarts chicken stock |
| - | | 1/4 cup real maple syrup |
| - | | 1 cup celery, finely diced |
| - | | 1 cup sherry |
| - | | 3 cups heavy cream |
| - | | salt and pepper to taste |
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