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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From 11/23/05 Post-Dispatch Ingredients:
1 tablespoon butter |
1 garlic clove, peeled |
2 tablespoons dark rum |
2 2/3 cups vegetable stock |
2 (15 -16 ounce) cans pumpkin |
2 2/3 cups heavy whipping cream (40 percent gourmet) |
3/4 cup packed brown sugar |
3/4 teaspoon ground nutmeg |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
1 tablespoon kosher salt |
Directions:
1. In large heavy stockpot, melt butter over low heat; add whole garlic clove and cook, turning occasionally, until carmelized, about 4 minutes, being careful not to let the garlic burn. Mash garlic with back of spoon (or use garlic press).
2. Add rum; simmer for 1 minute. Add stock and bring to low boil; whisk in pumpkin.
3. Add cream, sugar, nutmeg, cinnamon, allspice, and salt. Bring to moderate boil; cook 20 minutes, stirring frequently.
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