1largepumpkin(or 2 medium butternut squash or similar amount of winter squash)
3-4tbsplard
2onions
stalk celery
8clovesgarlic
1cwhite wine
1/2cwhole wheat flour
3-4chomemade chicken or turkey broth
2ccream or whole milk
sage, rosemary, thyme, salt & pepper
Instructions
Cook pumpkin or winter squash in oven until tender. Allow to cool and scoop out and set aside approximately 5-6 cups cooked pumpkin/squash meat.
Gently simmer in 3-4 tbsp home rendered lard until tender with 2 c. chopped celery, 2 medium onions chopped fine, and 8 fresh garlic cloves minced.
When tender, add 1/4 cup whole wheat flour and stir until pasty. Add 1 c. white wine and simmer stirring until smooth.
Add the pumpkin meat and stir in spices: rosemary, thyme, sage, salt, and pepper.
As the mixture thickens, slowly add turkey or chicken broth, continuing to stir. You will need approximately 3-4 cups of broth. When about the right consistency, stop cooking and put all into a blender jar and mix until smooth (will fill blender twice.) Return to the pot to keep warm.
Stir in a few cups of cream or whole milk for smoothness and creaminess.
Notes
Serve with smoky paprika and/or more pepper on top.