2 c. peeled, seeded, cooked pumpkin, fresh or canned
1⁄4 c. chopped onion
2 Tbsp melted butter
1⁄2 c. dry sherry
4 c. chicken stock
1⁄4 c. maple syrup
1⁄2 tsp. curry
1⁄2 tsp. ground mace
1⁄2 tsp minced fresh sage
1⁄4 tsp. ground cumin
2 oz. shelled and roasted hazelnuts, finely chopped
1 tsp. hazelnut liqueur or several drops of hazelnut oil
1⁄2 c. heavy cream whipped or 1⁄2 c. sour cream
Dill sprigs and nasturtium or violet petals
In processor fitted with steel blade, blend pumpkin until smooth. In a small pan, sauté onion in butter until opaque. Add onion, butter, sherry, stock, syrup and seasonings to pumpkin and process until creamy and smooth.
In a small bowl, fold nuts and liqueur or oil into whipped cream. To serve, ladle soup into bowls. Top with hazelnut cream, and garnish each bowl with a sprig of dill and edible flowers.