Ingredients
- 4 cups chicken stock
- 1 stalk celery
- 1 large carrot
- 1 cup onion (diced)
- 3 tbsps garlic (crushed)
- 2 lbs pumpkin or butternut squash (peeled, seeded and cubed)
- 1/2 tsp thyme
- 1/2 tsp cinnamon
- lime juice (juice of 1 large lime)
- 1 tsp lime zest
- 2 Tbsps lime rum (use regular rum and add a little more lime juice)
- 1 cup heavy cream
Directions
- In deep stockpot, combine chicken stock, celery, carrot, onion, garlic, pumpkin, thyme and cinnamon. Bring to a boil, reduce heat to a simmer. Cook until vegetables are just tender. Do not overcook.
- Remove and discard the celery and carrot. Pour small amounts of the stock and pumpkin into a blender and puree - or if you have a hand held blender puree till smooth.
- Return to pot, adding the lime, lime zest and rum. reheat gently. Slowly stir in the cream, but do not boil (boiling will make the cream cruddle). Serve at once with a baguette or garlic toast. Great start to Thanksgiving dinner.
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