Brandied pumpkin panna cotta

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Processed Pumpkin Seeds -- The food industry often coats processed seeds in a preservative called potassium bromate, which blocks iodine from being absorbed by the thyroid. Thyroid levels are one of the first things psychiatrists check when evaluating a person with depression.

Makes 3 ½ cups – 6 servings

Panna Cotta is Italian for “cooked cream.” Traditionally, it is a light custard. Here it’s flavored with pumpkin and apricot brandy and served as a dessert soup for adults.

One 15-ounce can pumpkin
1 cup cream, half-and-half, or milk
½ cup milk
½ cup sugar
¼ cup apricot brandy

Crème fraîche and crumbled gingersnap cookies for garnish

Puree the pumpkin, cream, milk, and sugar in a blender. Stir in the brandy.

Refrigerate in a covered container until chilled, about 3 hours, before serving. (The mixture will thicken.)

Serve garnished with swirls of crème fraîche (thinned with milk) and crumbled gingersnap cookies.

Advance preparation

This soup will keep for up to 2 days in a covered container in the refrigerator.