Chef Fred's Bourbon Pumpkin Soup
Ingredients:
• (1) 4-5 lb pie pumpkin, halved and scooped (remove the seeds)
• 1 lb butter, melted
• 1 cup bourbon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground clove
• ¼ tsp ground allspice
• 1 large yellow onion, diced
• 1 large carrot, peeled and diced
• 6 stalks celery, diced
• 4 plus 1 granny smith apples, cored and chopped
• 1 pint heavy cream
• Crème fraiche and maple syrup (for garnish)
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400 (degree symbol).
2. Combine butter, bourbon and spices.
3. In a large roasting pan, place pumpkin halves, cut side up.
4. Pour butter mixture into cavities.
5. Roast until tender.
6. Cool, then peel skin, save butter mixture.
7. In a stock pot, sweat celery, onion, carrot, and apple in either butter or oil.
8. Add pumpkin and butter mixture.
9. Add water to cover. (For a bit stronger flavor, use vegetable or chicken stock).
10. Bring to a boil, turn heat down to simmer.
11. Add heavy cream.
12. Cook until vegetables are tender.
13. Puree.
14. Adjust seasoning with salt and pepper, if needed.
15. Serve with julienned apple, crème fraiche, and maple syrup drizzle