Pumpkin Soup

Ingredients

• 2 cups chicken broth
• 1 cup low fat 2% milk
• 1 1/2 cups local pumpkin, peeled and cubed
• 1/2 cup thinly sliced onion
• 1 smashed clove garlic
• pinches dried thyme leaves
• 1/2 tbsp. ginger, fresh peeled, grated
• 1/2 cup grated carrots
• 1 stalk celery, chopped
• 1 tbsp olive oil
• 1 bay leaf
• Salt & pepper to taste
• 1/2 cup heavy cream, very chilled
• splash dark, aged rum
• 1/4 cup chopped fresh cilantro

Directions

1. In stockpot, heat olive oil to warm and add, onions, garlic clove, bay leaf, celery and carrots. Cook on medium heat until soft & translucent.
2. Add pumpkin and ginger and cook in mixture for about 15 minutes on medium heat, to caramelize.
3. Add all the other ingredients except, heavy cream, rum & cilantro.
4. Cook at medium high heat, until pumpkin and all vegetables are fully cooked and soft.
5. Using an immersion blender, blend the mixture until soft pureed.
6. Maintain on low heat and season to taste with salt & white pepper
7. In a chilled small mixing bowl, whip heavy cream until stiff peaks form.
8. Serve soup, garnish with whipped cream, splash with dark aged rum. Sprinkle fresh chopped cilantro and serve immediately.