Stephen A. Broeker
1 yellow onion, chopped
4 cloves garlic, chopped
1 carrot, chopped
2 stocks celery, chopped
7 cups vegetable stock
1 1/2 cups pumpkin puree
1⁄4 teaspoon cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon ground ginger
1⁄4 teaspoon grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree cream
Sauté the (onions, garlic, carrots) with the butter in a medium stockpot.
Add the celery and cook until soft.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer for 20 – 30 minutes.
Whisk in the pumpkin puree until smooth.
Bring to a simmer and add the (cinnamon, spices, honey, chipotle).
Cook for 15 – 20 minutes.
Add (cream, salt, pepper) to taste.
Serve with sourdough bread, crab, scallops, and shrimp.