ROASTED PUMPKIN & APRIKAT BISQUE WITH FARM FRESH SOUR CREAM & TOASTED PINE NUTS

• 1 Large Pumpkin
• 1 Medium Onions
• 1 Carrot
• 2 Stalks Celery
• 3 Cloves fresh Garlic minced
• 2 Bottles Aprikat apricot wheat ale
• 9 Cups (2 L) Chicken or Vegetable stock
• 1 TBSP (15 ML) Fresh Thyme (Chopped)
• 1 Bay Leaf
• 1 Cup (250 ML) Pine Nuts
• 1 Cup (250 ML) Fresh Sour Cream
• Salt and Pepper

Procedure

1. Cut the fresh pumpkin in half, and remove the seeds.
2. Place the two halves skin side up on a lightly oiled baking sheet and roast in an oven set at 350°F (175°C) for 45 to 60 minutes.
3. Remove pumpkin from oven and set aside to cool.
4. Chop carrots, onions and celery, place in a large pot over medium heat, with a little oil.
5. Sweat (do not brown) the vegetables until the onions become opaque and the carrots are softened.
6. Add minced garlic to pot.
7. Using a large spoon scoop the pumpkin flesh out of the skin and add to the pot.
8. Stir the pumpkin and vegetable until the onions become opaque and the carrots are softened.
9. Add the 2 bottles of Aprikat.
10. Let cook for about 5 minutes, then add in the chicken stock.
11. Bring the soup to a boil then reduce heat so the soup is at a simmer.
12. Add in the chopped thyme, and bay leaf, let cook for at least 30 minutes stirring occasionally.
13. While the soup is simmering, roast the Pine nuts in a pan in a 350°F (175°C) over for about 5 minutes. Remove pan from oven and shake. Pine nuts will be ready when golden brown.
14. Remove soup from the heat and blend with a hand mixer.
15. Strain through a fine mesh strainer.
16. Season the soup with the salt and pepper to taste.
17. Ladle soup into bowls. Garnish with a teaspoon of sour cream, sprinkle with pine nuts, and enjoy.