Sauté onions in butter, add herbs and spices,
and sugar; stir 1 minute. Add wine, coconut milk and half and half.
Reduce to medium heat until thickened.
Peel and chunk 2 pumpkins (if using one pumpkin for bowl use 2 large
cans of pumpkin puree) and cook with veg stock and rum (and some water
if needed) until flesh is very soft.
Puree with blender wand, add to everything else and continue to puree.
Adjust flavor honey or sugar, salt and herbs, garlic.
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