This soup really captures the essence of autumn in New England. It has become a signature on our Thanksgiving menu because it makes such a distinctive first course. Sweet and creamy pumpkin simmered in lobster stock gives the soup its strength and body. Fresh ginger and crème fraîche spark it up. Sweet nuggets of fresh lobster—a treat in any season—are dispersed throughout. I first served this soup at a luncheon for 300 at a national Women Chefs and Restaurateurs conference held in Boston.We garnished each little bowl with toasted pumpkin seeds, fresh chives, and a drizzle of crème fraîche and received rave reviews from a highly critical audience!

Ingredients:

3 tablespoons salted butter
2 whole cloves garlic, peeled
1 Spanish onion, peeled and diced
2 carrots, peeled and sliced
2 ribs celery, sliced
2 tablespoons grated fresh ginger
2 pounds fresh pumpkin, peeled and cut into chunks
2 quarts lobster stock
1 can (16 ounces) pumpkin puree
1 cup white wine
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 cups heavy cream
1 cup crème fraîche
3/4 cup cream sherry
2 cups coarsely chopped cooked lobster meat
Kosher salt and freshly ground black pepper, to taste
1/3 cup toasted pumpkin seeds, for garnish

Directions:

In a stockpot melt the butter over mediumhigh heat. Add the garlic, onion, carrots, celery, ginger, and fresh pumpkin. Sauté for 15 minutes. Add the stock, pumpkin puree, and wine. Bring to a boil. Reduce the heat to medium and simmer until the pumpkin is tender and soft, 25 to 30 minutes.

Add the Worcestershire sauce, brown sugar, cream, crème fraîche, and sherry. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Stir in the lobster meat and season with salt and pepper. Garnish each serving with toasted pumpkin seeds.

Makes 8 to 10 servings.