Does anyone know the recipe for pumkin soup?

ha...these are the best sites for the best recipes..Does anyone know the recipe for pumkin soup?
1/2 cup whipping cream


1/2 cup sour cream





6 tablespoons (3/4 stick) butter


6 cups finely chopped onions


3 15-ounce cans solid pack pumpkin


2 cups whole milk


1 1/4 teaspoons dried crushed red pepper


9 cups canned low-salt chicken broth





3/4 cup shelled pumpkin seeds (pepitas), toasted





Preparation





Whisk first 2 ingredients in small bowl. Cover; chill 2 hours.





Melt butter in heavy large pot over medium heat. Add onions and saut茅 until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)





Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.Does anyone know the recipe for pumkin soup?
Ingredients





* 1/4 teaspoon whole cloves


* 2 teaspoons coriander seeds


* 1/2 teaspoon green peppercorns


* 1 teaspoon ground cumin


* 2 teaspoons dried ancho chile powder


* 1/8 teaspoon dried chipotle powder


* 1 teaspoon ground cinnamon


* 1 teaspoon garlic powder


* 1/4 teaspoon fresh ground nutmeg


* 4 cups vegetable stock


* 3/4 cup half-and-half


* 1 (8 fluid ounce) can evaporated milk


* 1 (29 ounce) can pumpkin puree


* 1/2 cup pure maple syrup


* 1 teaspoon kosher salt


* grated cheddar cheese, for garnish


* toasted cashews, for garnish








Directions





1. In a hot skillet, toast the cloves, coriander seeds, and peppercorns.


2. Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.


3. Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.


4. Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.


5. Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.


6. Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.


7. Cover and let simmer on high for 2 to 3 hours.


8. Garnish servings with grated cheddar cheese and toasted cashew pieces.
PUMPKIN SOUP





1. Prepare pumpkin by peeling and steaming until soft. Then puree pumpkin.


2. Combine: 1/2 gallon pumpkin, 3 quarts milk, salt and sugar to taste. Bring to boil, stirring constantly to avoid burning.





3. Mix together: 6 tablespoons of flour, 5 eggs, a small amount of cold water to form a light batter. Pour into boiling soup to form noodles.
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Here you go...
Peel slice and cube fresh pumpkin.


Place in pan, cover with salted water.


Add chopped onions, 1/2 tsp nutmeg and cinnamon, and black pepper.


Ham or bacon added gives it more depth and flavour.


Bring to boil, adjust seasonings as required.


Simmer until pumpkin is soft.


Put in food processer and blend.


Garnish with cream and parsley.


Serve.





Freeze any excess.