1 medium pumpkin, seeded, peeled and diced into 1 inch chunks
1 medium onion, diced
3 tablespoons butter
1/2 teaspoon ground nutmeg
1 teaspoon ground Cinnamon
1 cup 2% milk
1/4 cup cognac
Salt and Pepper to taste
Method:
1) Boil cubed pumpkin in water until soft. Drain and place in batches in Cuisinart and blend, set aside.
2) Next, saute onion in pan until transparent and add to the Cuisinart and blend with the pumpkin. Add the nutmeg, cinnamon, salt and pepper.
3) Take the cognac and deglaze the pan you sauteed the onion in, cooking liquid down to 1 tablespoon then add to the pumpkin mixture.
1 cup 2% milk
1/4 cup cognac
Salt and Pepper to taste
Method:
1) Boil cubed pumpkin in water until soft. Drain and place in batches in Cuisinart and blend, set aside.
3) Take the cognac and deglaze the pan you sauteed the onion in, cooking liquid down to 1 tablespoon then add to the pumpkin mixture.
4) Pour all the pumpkin back into the initial pan you boiled the pumpkin in and set on a low temperature adding the milk in at this time. Adjust spices and warm to desired temperature before serving. Serves 4.
For Serving: I placed a little whipped cream in the center and dusted with cinnamon the children thought they were getting a dessert for dinner:)
For Serving: I placed a little whipped cream in the center and dusted with cinnamon the children thought they were getting a dessert for dinner:)
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