Pumpkin Soup with Maple Cream

Pumpkin Soup with Maple Cream

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) fresh or canned pumpkin puree (unsweetened)
2 cups (500 ml) half-and-half or milk
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste

For the garnish:
1/2 cup (125 ml) heavy cream whipped to soft peaks with
2 Tbs (30 ml) maple syrup

Heat the butter in a large pot over moderate heat and saute the onion and celery until tender but now brown, about 5 minutes. Add the stock and pumpkin puree and bring to a boil over high heat, stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper. Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream. Serves 6 to 8.