Ingredients:
- 1 large cans Pumpkin
- 1 qt. Chicken Stock
- 1 medium Shallot
- 1 tsp olive oil
- 1 heaping tsp chopped Garlic
- 1 tsp. ground Ginger
- 1 Tsp allspice
- 1 Tsp nutmeg
- 1 heaping tsp. Brown Sugar
- ½ tsp. ground Cinnamon
- 2 cups Whipping (heavy) Cream
- ½ cup White Wine
- Sea Salt, to taste
- Fresh Cracked Peppercorn medley, to taste
- ¼ Cup roux
- 1 loaf Cinnamon Swirl bread – without raisins
Roux Ingredients:
- ½ stick butter
- ½ cup flour
In a 1.5 quart sauce pan make the roux. Add butter and melt on medium heat. When butter is melted add the flour stir until combined and makes a paste. Turn heat off and set aside.
Croutons Procedure:
Cut off crusts and cut into small 1” squares place on a baking sheet and bake at 350 for 6 minutes.
Procedure:
In the 8” skillet sauté in olive oil the garlic and shallots for 2 minutes. In the 4 quart sauce pan add the pumpkin, chicken stock and heavy cream cook on medium heat for 12 minutes until you bring it to a low simmer. Add the sautéed shallots and garlic along with the spices, wine and the roux; simmer for 5 more minutes. Taste and add Salt & Pepper to taste.