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Pumpkin Bisque

1 pumpkin peeled, diced and boiled with 1 tbs salt and 4 veg bouillon cubes
3/4 qt heavy cream
4oz butter
4oz brandy
2 bottle Blue Moon harvest pumpkin ale
1 oz brown sugar

pinch allspice
pinch cinnamon
pinch nutmeg
pinch pepper
1-2 tbs salt

In a large pot bring 1 1/2 gallons of water to a boil with 1 tsp.
of salt. Peel, seed and cut pumpkin into large chunks then add to
boiling water. Boil until tender. Strain Pumpkin from liquid, then
return the remaining liquid to the stove and reduce by 80 to 90 %.
In a small S.S. pot place the pumpkin ale, brandy,brown sugar, and
shallots. Boil this mixture until reduced by 1/2, set aside.

Place 1/2 of the pumpkin chunks into the oven at 350 to remove some
of the moisture, approx. 15 minutes. Place the remaining pumpkin
in a food processor and puree to a creamy paste using some of the
boiling pumpkin stock to thin if necessary , place in a S.S stock
pot and set aside.

When pumpkin stock reduces by 90% add 1 tbs. of cinnamon to stock
and add to pumpkin puree. Remove pumpkin from oven, dice into small
bits and add to puree as well.

Add allspice, nutmeg, black pepper and salt to taste. Place soup
on a double boiler on stove and add 4 oz of butter and whisk into
soup then serve.

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