Harvest pumpkin soup

Ingredients

• •1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
• •6 tablespoon unsalted butter
• •3 cup homemade or low-sodium store-bought chicken stock
• •3 cup water
• •1 sprig fresh thyme
• •1 small parsnip (about 4 ounces), peeled and coarsely chopped
• •1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
• •1 small turnip (about 4 ounces), peeled and coarsely chopped
• •2 small shallots, minced (about 1/4 cup)
• •1/2 cup dry white wine
• •3 tablespoon heavy cream
• •1 teaspoon packed light-brown sugar
• •2 teaspoon coarse salt
• •Freshly ground pepper, to taste

Steps

1. 1Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups). Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
2. 2Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
3. 3Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
4. 4Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve