If you don’t want to go to the bother of using fresh pumpkin, and I know I don’t, use 1 can (14-ounces) of pumpkin and increase the broth to 4 cups.
2 cans (14 ounces each) vegetable broth
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons butter
1 large onion, chopped
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Salt and pepper to taste
¼ teaspoon fresh ginger, finely slivered
2 tablespoons light or heavy cream
1 pumpkin, peeled, seeded and cut into 1-inch pieces (about 5-6 cups)
Small pumpkins for serving, tops removed and all seeds and fiber cleaned out
Heat butter in saucepan, add onion and cook until tender.
Add broth, oil, brown sugar, cinnamon, ginger, salt and pepper and pumpkin. Heat to a boil. Cover and cook over low heat 10 minutes or until pumpkin is tender.
Place half of the pumpkin mixture in blender or food processor and blend until smooth. Return puréed mixture to saucepan. Repeat with remaining pumpkin mixture. Add cream and heat through. Ladle into small pumpkins. Top each with a spoonful of crème fraîche and tiny slivers of fresh ginger if desired.
