This recipe uses our shelf-stable creme brulee as the basis of the recipe.
A spicy rissotto made with pumpkin (fresh and pureed) garlic, onion, goat cheese, chicken stock, Parmesan cheese and butter. This recipe is a fall recipe from the Millennium Knickerbocker Hotel Chicago Executive Chef Kerry Heiber.
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.Prep Time: 1 1/4 hrs includes cooking time
Recipe for Pumpkin Soup with Cacao: Crema de Calabaza y CacaoNibs: served with a grating of Kekchi Cacao-Chile Balls: