4.5 pounds fresh pumpkin, seeds discarded, or 4 cups pumpkin puree
Extra-virgin olive oil for brushing
2 tablespoons unsalted butter
2 large shallots (or one small onion + 1/2 tablespoon minced garlic)
1 tablespoon all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper to taste
1/2 cup heavy cream
Ground nutmeg for garnish
1. Preheat the oven to 350-degrees Fahrenheit.
2. If using fresh pumpkin, brush the flesh side of the pumpkin with olive oil, then bake until easily pierced with a fork, about 1.5 hours. Remove the pumpkin and discard the skin. Puree the pumpkin flesh in a food processor. (I wound up just using my immersion blender in step 4.)
3. In a pot or flame-proof casserole, melt the butter over low heat, then add the shallots and cook, stirring occasionally, until softened, about 10 minutes. Stir in the flour and cook, stirring, to form a roux, about 2 minutes. Slowly pour in the chicken broth while whisking thoroughly to blend.
4. Add the pumpkin puree, stir to mix well, and continue cooking for 15 minutes. Season with salt and pepper and stir in the cream. Cook for another 5 minutes. Let cool in saucepan, then refrigerate overnight and reheat in a pot the following day. Dust the top with nutmeg and use any garnishes you want (drizzle with olive oil, roasted red bell pepper, chopped chervil or parsley, Parmesan cheese, and oyster crackers).
