Ingredients:

2 cans, 15 ounces each, unsweetened pumpkin

½ cup packed brown sugar

½ cup + 2 tablespoons unsweetened butter

½ cup unbleached flour

1 cup chopped sweet onion

½ cup shallots

1 cup chopped celery

1 cup chopped carrots

2 tablespoons fresh ginger

2 cups heavy cream

4 cups fresh chicken stock

1 tablespoon fresh grated nutmeg

1 teaspoon ground cinnamon

2 tablespoons black pepper

1 tablespoon kosher salt

Directions:

Place the butter in a large soup pot over low heat.

Put the onions, shallots, carrots, and celery in the pot and cook until caramelized, approximately 10 minutes.

Add the flour, and continue to stir for 5 minutes.

Deglaze the soup pot with the heavy cream, and chicken stock. Continue to stir.

Add the brown sugar, grated nutmeg, cinnamon, ginger, salt and pepper. Continue to cook over low-heat stirring occasionally until the mixture becomes thick and creamy.

Using an immersion blender, mix the soup until it becomes smooth. Add the remaining 2 tablespoons of butter, and continue to mix. If you don’t have a hand mixer, use a blender; be careful, the mixture will be hot.

Taste, and adjust seasonings.

Garnish with crème fraiche, and candied pecans.