DRINKS WITH PUMPKIN PUREE RECIPES

Steps:

• Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
• In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste. 
• Reheat if you need to, or just go ahead and serve!

Steps:

• Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
• Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
• Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
• Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
• Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.