Serves: 7
Total Calories: 497

2 cups unseasoned pumpkins
3 cups chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, peeled, chopped
2 tablespoons butter
1/2 cup light rum
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 tablespoons honey
1 cup heavy cream
2 - 3 cups milk
salt and pepper to taste

In a large saucepan over medium heat, bring pumpkin, broth, onion, celery, and apple to a boil. Cover, reduce heat, and simmer 20 minutes. Purée in a blender or a food processor, 2 cups at a time, or press through a sieve.

Return to saucepan and stir in butter and rum. Simmer, uncovered, 1–2 minutes, stirring constantly. Stir in seasonings and honey. Add cream and enough milk to make 8 cups of soup. Add salt and pepper to taste. Heat, but do not let boil.

To serve, ladle into soup bowls. To make ahead, complete through addition of seasonings. Add cream and milk just before serving.

Editor's Extra: Purée means to grind, press, blend, and/or sieve cooked foods to a soft creamy consistency. This can be done in a blender or food processor, with a potato masher, forced through a strainer, or the food merely crushed in a pot.

Nutritional Facts:

Serves: 7
Total Calories: 497
Calories from Fat: 176

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