Source: “Edible Cleveland” magazine

Makes 8 servings

Ingredients

• 2 tablespoons unsalted butter
• 2 shallots
• 1 small pie pumpkin
• 2 sprigs fresh thyme
• 4 cups apple cider, vegetable stock, or a combination
• 2 apples
• 2 Yukon Gold potatoes
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional: 1/4-1/2 cup heavy cream

Directions

1. Mince the shallots.
2. Peel and seed the pumpkin, reserving the seeds and strings, and cut into large pieces.
3. Peel and seed the apples, and cut into large pieces.
4. Peel potatoes and cut into large chunks.
5. Melt butter in a large stock pot. Add shallots and sauté until soft, about 4 minutes.
6. Add the pumpkin seeds and strings and sauté an additional 3 minutes.
7. Add thyme and cider. Insert steamer basket and add pumpkin, apples and potatoes.
8. Cover tightly and bring liquid to a boil. Reduce to medium-low and steam 30 minutes, or until vegetables and apples are very soft.
9. Remove contents of steamer basket and spread on a baking sheet to cool.
10. Strain the liquid into another container, discarding the solids (you should have about 3 cups of liquid).
11. Puree the vegetables and apples in a food processor in small batches until smooth.
12. Return to stock pot and warm over medium heat, stirring in the reserved liquid until the desired consistency is achieved. Do not boil.
13. Add cinnamon, salt and pepper (and cream if using); and serve.