Brandied pumpkin panna cotta soup
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
Puree 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.
This soup will keep for up to 2 days in a covered container in the refrigerator.