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Categories:
butter garlic dark rum vegetable stock pumpkin heavy whipping cream brown sugar ground nutmeg ground cinnamon ground allspice kosher salt
Viewed: 39 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 1 garlic clove, peeled
- 2 tablespoons dark rum
- 2 23 cups vegetable stock
- 2 (15 -16 ounce) cans pumpkin
- 2 23 cups heavy whipping cream (40 percent gourmet)
- 34 cup packed brown sugar
- 34 teaspoon ground nutmeg
- 1 12 teaspoons ground cinnamon
- 34 teaspoon ground allspice
- 1 tablespoon kosher salt
Method
- 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).
- Add rum; simmer for 1 minute.
- Add stock and bring to low boil; whisk in pumpkin.
- Add cream, sugar, nutmeg, cinnamon, allspice, and salt.
- Bring to moderate boil; cook 20 minutes, stirring frequently.
