The Squire’s Pub in Southern Pines, offers a pumkin soup. The Chef’s recipe is delicious.
I like to use the small cooking pumpkins, don’t try this recipe with the large orange Jack-o-lantern pumpkins, they are watery. Cut the top off a small pumpkin and de-seed, then steam it in a water bath until tender, and the pulp can be peeled easily from the skin. I make a nice betchemel sauce, using onions and carrots while creating the roux. Season with Lawary’s seasoning, cinnamon, nutmeg, white pepper and a good pinch of curry. Add the pumpkin pulp and puree, and finish with cream.