Grand Bend has the most amazing variety of eating establishments to satisfy every appetite.  What are you looking for - pickerel, filet, Caesar salads, Mexican burritos, burgers and fries, onion rings, ice cream are all available, either on Hwy 21 or all down the Main Street of Grand Bend.  What else would you expect on the main street of a beach town?  And boy oh boy it is good!



These recipes are  generously offered to you by James Eddington



Celebrate the Season - recipe for a fall meal


 I could tell you that pumpkins are an  excellent source of Vitamin A ,Vitamin C , thiamine, riboflavin and pumpkin pies or, that there just plain ol’ great for jack~o~lanterns.  However you should know pumpkins are great for soup!

They are flavorful, filling and fun to make.

The following recipe gives you the base to a great soup but will allow you to create your own masterpiece.

Have Fun and enjoy!


James Eddington

Eddington’s of Exeter.

527 Main St s

Exeter. On



Eddington’s Pumpkin Soup that only you can perfect!


1 medium pumpkin, peeled and seeded.  Or_ 2 small pie pumpkins

1/4 pound butter (1 stick) cut into small pieces

1 cup onion, diced

1 cup celery, diced

3 liters of chicken stock

1 cup maple syrup

1 cup sherry, white wine will work

2 cups of heavy cream

Salt and pepper to taste

Curry, cinnamon or cloves can all be added for a specific flavor.

Adding apple juice in place of 1 liter of chicken stock can really create a unique taste. For those who really want to make an impression, try adding champagne.

Peel and seed pumpkins. Dice remaining pumpkin into small/ medium size cubes. Add butter to a soup pot and melt. Add onion and celery and sauté until translucent. Add pumpkin to pot then de~glaze with sherry or white wine. Add chicken stock; bring to a boil while mixing. Once mixture is soft, puree with hand mixer. Drop to a simmer. Add maple syrup, salt and pepper and blend. Add cream and stir.








Now check the flavor: The rest is up to you!

Here are some guidelines / Chefs secrets for you to consider.

If soup is not sweet enough add more maple syrup. Substitute honey if necessary.

Add curry, cinnamon etc. to create your own flavor.

Keep mixture simmering while adding small amounts of seasonings until desired taste is reached.

BE CREATIVE… Remember this is supposed to be enjoyable.

Tip: If you find mixture is not thick enough blend butter and flour together to create a roux. Bring soup back up to a boil and slowly add small portions of roux to soup while whisking. This will thicken soup to “your” desired consistency.

Once your soup is thickened, seasoned and perfected = serve!

Finishing touch:  blend softened butter with maple syrup, and swirl in at the table.

If soup is thick, toast pumpkin seeds with Cajun seasoning and add to top of soup for garnish.

Seared parsnip shavings look great and match well with flavor.


Serves: 8-12


Enjoy… James Eddington




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