Smooth Pumpkin Soup Dark Rum and Walnuts Recipe
Ingredients
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| 1/3 cup sweet butter | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Pinch cinnamon | ||
| Milk | 3 Cup (16 tbs) | |
| Cooked | 2 Cup (16 tbs), pureed | |
| Pumpkin or squash | ||
| 1/3 cup heavy or whipping cream | ||
| Dark rum | 2 Tablespoon | |
Directions
1. Place walnuts on a baking sheet. Toast in a 350°F (180°C) oven for about 5 minutes.
2. In a large saucepan, melt butter; stir in flour, salt, pepper and cinnamon until blended. Gradually add milk, whisking constantly until mixture is smooth.
3. Bring to a boil and cook, whisking, until mixture is thickened.
4. Whisk in pumpkin and cream. Cook about 2 minutes longer to heat through. Stir in rum.
5. Ladle into hot soup bowls. Garnish with toasted chopped walnuts.
2. In a large saucepan, melt butter; stir in flour, salt, pepper and cinnamon until blended. Gradually add milk, whisking constantly until mixture is smooth.
3. Bring to a boil and cook, whisking, until mixture is thickened.
4. Whisk in pumpkin and cream. Cook about 2 minutes longer to heat through. Stir in rum.
5. Ladle into hot soup bowls. Garnish with toasted chopped walnuts.
Chef
