1 small to medium pumpkin
1 quart cream
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 tablespoons sugar
1/4 teaspoon white pepper
1 15-ounce can pumpkin
Cut top of pumpkin (remove and save lid) scoop out all of the stringy contents and seeds and discard. Scrape out as much pumpkin as possible, being careful not to break pumpkin shell or make any holes in it.
When you have removed all of the pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of water over medium heat. When the pulp is soft, cool a little and place in food processor and pulse until creamy. Grind cloves in chopper until pretty fine and combine with other spices.
Place all ingredients except cream in large pot and bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add cream and blend well, reduce heat to low and let cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve.
Sprinkle with mozzarella cheese.
Makes about 8 to 10 servings.
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