- 4 Tablespoons unsalted butter
- 2 small onions
- 1/2 Pound pumpkin, cubed
- 1 Pound carrots
- 1 rib of celery, diced
- 1 Tablespoon fresh grated ginger
- 2 Cups chicken stock
- 1/4 Cup cream
- 1/4 Cup vermouth
Melt the butter in a heavy pot. Add the onion and cook until soft.
Deglaze the pan with vermouth.
Add the carrot, pumpkin, celery, chicken stock and ginger. Simmer until carrots are tender, 40 minutes. Add the cream and simmer 5 more minutes.
In a blender puree all the ingredients and season with salt and pepper.