- 1 carrot, peeled and rough chopped
- 1/2 onion, chopped
- 2 stalks celery, rough chopped
- 1 Tablespoon butter
- 1 sugar pumpkin, peeled seeded and rough chopped
- 1 quart vegetable stock
- 1 Cup heavy cream
- Salt, to taste
- White pepper, to taste
- Brown sugar, to taste
- 1 Teaspoon pumpkin pie spice (optional)
Sweat the carrot, onion, and celery in the butter for about 5 minutes over medium heat. Add the pumpkin and cover with stock. Simmer until pumpkin is tender.
Add the heavy cream and simmer for an additional 10 minutes.
Purée in blender until smooth and season to taste with salt, pepper, and brown sugar.