This one is weird, because it was strange and exotic at the same time as tricking you into thinking it was comforting and familiar. I wasn’t sure I truly liked it, though. I think it was the cream. Maybe next time I can use almond milk instead, or just leave it out altogether.
Here is the basic flavor palette I worked with:
- canned pumpkin
- Rachel Ray chicken stock
- bay leaf
- salt & pepper
Gives me something to work with and refine next pumpkin season.