Drunken Pumpkin Soup
MagicalButter
≈1 cup/240 ml
15 minutes
240 minutes
Soups & Salads
Ingredients
- Truffle popcorn
- Toasted pumpkin seeds
- ½ cup/120 ml MagicalButter
- ½ cup/120 ml MagicalButter Coconut Oil
- 2 cups/475 ml fresh pumpkin chopped
- 1½ cups/355 ml vegetable or chicken broth (3 cups/700 ml reduced to 1½ cups)
- 1 cup/240 ml heavy cream
- ¾ cup/180 ml Southern Tier Imperial PumpKing Ale
- ⅓ cup/80 ml bourbon of your choice
- ¼ cup/60 ml extra bourbon to add just before serving (optional)
- 1 medium-sized onion diced
- ½ Granny Smith apple peeled and diced (optional)
- 1 carrots peeled and diced
- 1 teaspoon/5 ml turmeric
- 8-10 fresh sage leaves
- 1 fresh bay leaf
Directions
- Top your Drunken Pumpkin Soup with toasted pumpkin seeds and truffle popcorn. Add bourbon (optional) and stir. Remove from heat serve and enjoy!
- Preheat your oven to 350°F/180°C.
- Place the diced pumpkin into a baking dish drizzle it with coconut oil salt and pepper and roast it for 30-40 minutes.
- In a large saucepan on medium heat melt the MagicalButter.
- Once your MagicalButter is magically bubbling sauté the onions carrots and sage for about 10 minutes.
- Remove the saucepan from heat and empty it into your MagicalButter machine with the rest of your ingredients except the cream and bourbon.
- Press the Temperature button and select 160°F/71°C; then press the 1 Hour/Oil button.
- When the cycle is finished return the soup to the saucepan over low heat. Whisk in the bourbon and cook the soup for 5 minutes.
- Add the cream and simmer on low for 5 more minutes. Stir constantly—do not let it boil!
- Season with salt and pepper to taste.
