Pumpkin Bisque

From 11/23/05 Post-Dispatch

• Ready In: 35 mins
• Serves: 8
• Yields: 9 cups

Ingredients

• 1  tablespoon butter
• 1  garlic clove, peeled
• 2  tablespoons dark rum
• 2 2⁄3 cups  vegetable stock
• 2 (15 -16 ounce) cans pumpkin
• 2 2⁄3 cups heavy whipping cream (40 percent gourmet)
• 3⁄4 cup  packed brown sugar
• 3⁄4 teaspoon ground nutmeg
• 1 1⁄2 teaspoons ground cinnamon
• 3⁄4 teaspoon ground allspice
• 1  tablespoon kosher salt

Directions

1. In large heavy stockpot, melt butter over low heat; add whole garlic clove and cook, turning occasionally, until carmelized, about 4 minutes, being careful not to let the garlic burn. Mash garlic with back of spoon (or use garlic press).
2. Add rum; simmer for 1 minute. Add stock and bring to low boil; whisk in pumpkin.
3. Add cream, sugar, nutmeg, cinnamon, allspice, and salt. Bring to moderate boil; cook 20 minutes, stirring frequently.