Bermuda-grown pumpkins are green and white on the outside, and bright orange within. For an easy side dish, simply steam, mash and season (with salt, pepper, allspice and lots of butter.)
3 lbs Bermuda pumpkin, peeled and cubed
4 strips smoky bacon, chopped (or a link of chouriço sausage, also chopped)
1 large onion, chopped
3 cloves of garlic, chopped
1/2 tsp dried sage
1/2 tsp ground thyme
1/2 tsp allspice
1 tsp salt
3 cups good chicken broth
1/2 cup light cream
3 tbsps Gosling’s Black Seal Rum
Salt and freshly ground white pepper to taste
4 or so dashes of sherry peppers sauce
1/2 cup Stilton cheese, crumbled
In a pot large enough to hold all the ingredients, sauté the bacon (or chouriço) until crispy. Remove, drain on a paper towel, crumble and reserve for garnish. Now sauté the onion and garlic in the bacon fat until translucent and well glazed. Drain off excess fat. Add the pumpkin and sweat, covered over medium heat for 5 minutes. Add the sage, thyme, allspice, salt and pepper and stir well.
Add the chicken broth and bring to a boil. Simmer for a half-hour or until the pumpkin is soft. Purée the soup in a food processor or blender, until smooth.
Return to the pot, add Gosling’s Black Seal Rum and most of the cream and reheat, but don’t boil. If it’s too thick, thin with more cream or milk. Adjust seasonings with salt and white pepper, then add the sherry peppers sauce.
Serve in warmed bowls, garnished with crumbled bacon (or chouriço) and Stilton cheese.