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Brandied pumpkin panna cotta soup

Published On: Oct 04 2011 10:45:10 AM CDT   Updated On: Nov 13 2015 11:19:15 AM CST

Makes 3 ½ cups - 6 servings

Panna Cotta is Italian for "cooked cream." Traditionally, it is a light custard. Here it's flavored with pumpkin and apricot brandy and served as a dessert soup for adults.

One 15-ounce can pumpkin

1 cup cream, half-and-half, or milk

½ cup milk

½ cup sugar

¼ cup apricot brandy Crème fraîche and crumbled gingersnap cookies for garnish

Purée the pumpkin, cream, milk, and sugar in a blender. Stir in the brandy.

Refrigerate in a covered container until chilled, about 3 hours, before serving. (The mixture will thicken.)

Serve garnished with swirls of crème fraîche (thinned with milk) and crumbled gingersnap cookies.

Advance preparation

This soup will keep for up to 2 days in a covered container in the refrigerator.