Dirigo Pines Chef Lew Stubbs shares a favorite recipe to celebrate autumn…
2 tablespoons butter
1 medium chopped onion
1 cup sherry
½ teaspoon dried thyme
4 apples peeled and chopped
4 cups roasted pumpkin or canned pumpkin
6 cups chicken stock
¾ cup heavy cream
In a heavy large sauce pan melt butter over medium heat and add onions. Cook until tender about 5 minutes. Add sherry and let simmer for 5 minutes then add thyme, roasted pumpkin, apples and chicken stock. Simmer over low heat for 20-30 minutes. Add cream, pepper and bring to temperature. Serve with fresh chopped scallions.
To roast pumpkins: Clean out the inside and drizzle with oil, salt and pepper. Roast at 350°F skin side up for about 45 minutes.