I tried this for the first time about two Thanksgivings ago as a way to jazz up some leftover cooked sweet potatoes, but it works just as well with pumpkin. The point is it’s one of those dishes that appears way more fancy than it is. (And a great way to sneak in some veggies for your picky eater)
What You Will Need:
2 Tablespoons butter (or margarine)
1 cup chopped onion
2 celery stalks, chopped
4 carrots, peeled and chopped
1 large garlic clove, chopped
1 large can pumpkin (or what I usually use: 3 sweet potatoes cooked, peeled, cut into large chunks)
1 can (about 16 ounces) low sodium chicken broth (you can use veggie broth if you prefer)
1 can (about 10 ounces) evaporated milk
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups whipping cream (not heavy whipping cream)
2 Tablespoons maple syrup
Large saucepan (with lid)
Blender (unless you are truly gadget gifted and own a food processor, of course my blender lives on the countertop which makes its access easier too, so there’s that…)
What to Do:
In a saucepan cook onion, celery, carrots, garlic, broth, and butter until everything is mushy. (Celery will be clear and you will be able to literally mush the carrots with the spoon you are stirring with against the side of the pan)
Add canned pumpkin (or sweet potatoes) to blender along with cooked veggie mix and evaporated milk. Blend until very smooth, it will be just too thick for a straw. Add nutmeg and maple syrup to blender, blend again.
Dump contents of blender back into saucepan. Turn heat to medium. Drop in Cinnamon stick.
Add whipping cream and stir.
Bring back to boil, then reduce heat to simmer and cover for 20 minutes.
Remove cinnamon stick and serve!
*This is great as a side/meal starter, but it makes a really festive simple lunch served with plain toasted cinnamon raisin bread.*