Ingredients:
• 1½ – 2 pounds of Fresh Pumpkin, quartered and seeded.
• 4 Potatoes, peeled and diced.
• 2 Tablespoon fresh Ginger, minced.
• 1 Tablespoon fresh Garlic, minced.
• 1 Yellow Onion, medium dice.
• 4-6 cups of Vegetable/Chicken stock.
• 1-2 Tablespoons Balsamic Vinegar.
• 1 Tablespoon of honey or brown sugar.
• 1 Teaspoon each cumin, coriander, salt.
• ½ – 1 Teaspoon of Chipotle Pepper Sauce or hot sauce of choice.
• 2 Tablespoon of Butter, unsalted.
• Herb and Garlic Croutons
• Crème fraîche
•4 Ounces of Gruyere or Swiss Cheese, grated, for garnish.
Preparation:
Preheat oven to 350 degrees. Quarter the fresh pumpkin, seed.
Brush with olive oil or butter, sprinkle with cumin, coriander, and a pinch of nutmeg and brown sugar.
Bake covered in foil until tender, approximately 45 minutes. Remove from oven, cool, scoop out and reserve.
Heat the butter over medium heat in a large heavy pot.
Add the onions and cook until soft and translucent (about 10 minutes).
Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes. Add the stock.
Bring mixture to a simmer and cook for about 45 minutes to an hour.
Add balsamic vinegar, honey or sugar, hot sauce, and spices.
Simmer on low an additional 30 minutes.
Use a a wand mixer to puree or transfer to blender and back into a soup pot.
Check seasonings and adjust for flavor.
Serve with croutons, gruyere or swiss cheese and crème fraîche.