From: Executive chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ. Yield: 6 servings. 1 cup roasted pumpkin puree (canned pumpkin or roasted butternut squash may be substituted) 11⁄2 cups shrimp or chicken stock 1 cup reduced shrimp or shellfish cream (11⁄2 cups heavy cream) 6 oz. dry sherry 1 sprig thyme 1 medium onion, diced to taste, ground ginger, allspice, cloves, nutmeg and cinnamon 1 Tbsp. butter 11⁄2 Tbsp. olive oil 1 tsp. minced chives to taste, salt and pepper 6 roasted mini ...
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