Preparation / Directions:
1. Split the pumpkin and squash in half, remove seeds. Cut into quarters.
2. Place on a baking sheet and roast at 350 degress for about 45 minutes or until flesh is tender. Scoop out the flesh and set aside.
3. Cut the sweet potatoes lenghtwise and place on baking sheet. Bake for 45-60 minutes or until the potaotes are completely cooked. Scoop out the flesh and place with the pumpkin and squash.
4. In a heavy bottomed soup pot melt the butter. Saute the onions until the are cooked.
5. Incorporte the flour into the butter and onion mixture and cook over medium heat stirring constantly about 3 minutes.
6. In a separate pot bring the chicken stock to a boil. Slowly incorporate the stock into the flour mixture, stirring contantly with a whisk to get out the lumps.
7. Once all the stock in incorporated, add the squash, pumpkin and sweet potato flesh. Reduce the heat to medium and simmer for 1 1/2 hours. While the soup is cooking, stir to break up the pieces of the squash etc and prevent it from sticking to the bottom.
8. Remove the soup from the stove and cool. Once the soup is at room temperature puree in a blender until smooth.
9. Return the soup to the pot and place over medium heat. Add the cinnamon, nutmeg, pickled ginger and season to taste with salt and pepper.
10. Just before serving, finish with cream, adjust seasoning accordingly.
Chefs Special Note: If the soup is too thick you may add additional chicken stock to thin. David MacGillvray is the Executive chef at the Canadian Pacific Jasper Park Lodge Hotel in Jasper Alberta Canada.
Notes from Lu: I received this cookbook from Canadian Pacific Hotels and Resorts a couple of years ago as a Christmas gift. It features dishes from all their Hotels Chefs that they felt would be good holiday fare. I hope you enjoy.
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