2 cans plain pumpkin -OR-
2 pounds of pumpkin, acorn squash or butternut squash, peeled, seeded and cut int 1/2 inch cubes
Leaves from 2 sprigs of fresh thyme, chopped
4 cups chicken stock
1 1/3 cups heavy cream
2 tbsps SF honey
1/2 tsp maple flavoring
2 tbsps SF brown sugar (or use a touch of molasses)
pinch nutmeg
pinch cinnamon
salt and freshly ground pepper

If you use canned pumpkin, just put it all in the saucepan and heat. It’s done in 5 minutes.

If you use fresh pumpkin or squash, combine everything in the stockpot, bring to a boil and reduce to a simmer. Cook until very tender. Use an immersion blender to to puree until smooth. If using a regular blender, allow to come to room temperature and do in batches.

- Contributed by April Grow:  ”This was printed in my local paper from a premier French restaurant…”