1 cup chopped celery

1 cup chopped onion

1 cup chopped carrot

5 1/2 pounds of peeled, cut cinderella pumpkin (rouge vif d'etampes)

2 chopped shallots

2 leeks, minced

1/2 cup of water

4 cups of chicken or vegetable broth, homemade preferable

2 cup honeycrisp apple cider

1 large sprig of sage

1 bunch of fresh thyme sprigs

2 1/2 tsp salt, or to taste

1 tsp all spice

1/2 tsp freshly ground nutmeg

1 tsp cinnamon

1/2 tsp of cardamom

1 1/2 tsp black pepper (coarsely ground)



1 container of creme fraiche

1/2 cup of honeycrisp apple cider

Some cinnamon or pumpkin spice for garnishing



Place onions, carrots, shallots celery and leeks with some olive oil in a large stock pot stirring occasionally until vegetables soften (medium heat);

Add pumpkin, 4 cups of chicken or vegetable broth, water, cider and remaining herbs and spices. Stir together (medium-high heat);

Once boiling, stir and turn down to medium-low heat for 30 minutes or so (stir occasionally);

In the meantime, place the apple cider in a small pot and reduce the apple cider as much as possible. Once reduced and cooled a bit, whisk it into the creme fraiche and place it in the fridge;

After the 30 minutes or so is up, once the vegetables and broth are well mixed and at a consistency preferable to you, blend the soup in a blender for a smooth soup. Since this is a large amount of soup you will have to do it in segments dependent on your blender. Please be careful and cool down the soup before you do so; and

Once blended, either reheat and serve immediately with a dollop of the creme fraiche and a sprinkle of spices, or store in fridge immediately.