Pumpkin-Mascarpone Soup Ahwahnee Hotel

Servings: 0

Makes 2 quarts



Using an 8 quart saucepan over medium heat sweat the onions and garlic in butter until an aroma develops. Add the Madeira and let reduce by half. Add stock, thyme and pumpkin pulp, simmer for 20 minutes. Add in the mascarpone cheese until incorporated completely. Remove saucepan from heat and add contents to a blender (be careful of oversplash when turning the blender on), blend on high until smooth. Return to pan. Season with salt and pepper to your liking. Serve with warm biscuits.