Cinderella Pumpkin Soup - alive magazine

Ingredients

• 1 small Cinderella pumpkin (about 2 lb/1 kg)
• 1/4 cup (60 mL) brown sugar
• 1/2 cup (125 mL) butter
• 1 onion, diced
• 1 Granny Smith apple, diced
• 1 small celery root, diced
• 1 - 1 in (2 cm) piece fresh ginger, peeled and thinly sliced
• 6 cups (1.5 L) chicken stock
• 1/2 tsp (2 mL) whole cloves
• 1 cinnamon stick
• 1 tsp (5 mL) whole star anise
• Pumpkin Seeds
• 1/4 cup (60 mL) reserved pumpkin seeds
• 1/4 cup (60 mL) grapeseed oil
• 1 tsp (5 mL) fleur de sel
• 2 tsp (10 mL) sherry vinegar