Each year we wait to make this soup until the air is crisp and everyone is reinvigorated by the bustle of the new school year. The first batch feels like Opening Day for the fall. The flaming orange color and creamy, dense texture make it a luscious treat. For a finishing flourish, we toss in dried  cranberries that have been soaked in sherry. Each spoonful looks like it’s studded with polka dots.

Ingredients:

1 cup dried cranberries
1/2 cup cream sherry
3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, diced
5 carrots, peeled and sliced
2 pounds fresh pumpkin or butternut squash, peeled and cut into chunks
1 can (16 ounces) pumpkin puree
8 cups chicken stock
3 tablespoons dark brown sugar
1/2 cup pure maple syrup (do not use imitation)
1/4 teaspoon ground nutmeg
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the cranberries in a glass or ceramic bowl and add the sherry. Cover the bowl and let the cranberries soak for at least 2 hours or overnight.

In a stockpot melt the butter over mediumhigh heat. Add the onion, celery, and carrots. Sauté for 5 minutes. Add the fresh pumpkin and sauté for 5 minutes longer. Add the pumpkin puree, stock, brown sugar, maple syrup, and nutmeg. Bring to a boil. Reduce the heat to medium and simmer for 35 to 40 minutes, or until the pumpkin is soft and tender. Remove from the heat and puree with a blender or hand blender until the soup is smooth and creamy. Add the cream and the cranberries with their soaking liquid. Season with salt and pepper and stir well.

Makes 12 servings.