Pumpkin Bisque with Dark Rum Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Tbsp. butter
1 garlic clove, peeled and minced
2 Tbsp. dark rum
2 2/3 cups vegetable stock
31 oz. canned pumpkin or 4 cups of fresh pumpkin
2 2/3 cup heavy whipping cream
3/4 cup brown sugar
3/4 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
3/4 tsp. ground allspice
1 Tbsp. kosher salt (add a bit at a time and taste before adding all)
roasted pumpkin seeds for garnish
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Directions: |
Directions:Sauté the garlic in the butter. Combine all ingredients (hold back some of the salt and some of the brown sugar) and taste before adding the full quantities. Warm the soup. Garnish with roasted pumpkin seeds.
Directions if using fresh cheese pumpkin (a cheese pumpkin is the same color as a butternut squash and looks like Cinderella's carriage - just not as round)
Cut pumpkin in half and scoop out any seeds/strands and throw out. Place the half pumpkins in a large pyrex dish (cut side down) and fill with enough water (so it won’t spill). You may need to use 2 pyrex dishes. Bake in 350º oven for about 45 minutes to one hour. You will know they are done when you poke the pumpkin with a fork and it is soft. Remove from the oven, empty the water. Turn over the pumpkin and scoop out the “meat” of the pumpkin and puree. |
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