Pumpkin Bisque

In a large pot bring 1 1/2 gallons of water to a boil with 1 tsp. of salt. Peel, seed and cut pumpkin into large chunks then add to boiling water. Boil until tender. Strain Pumpkin from liquid, then return the remaining liquid to the stove and reduce by 80 to 90 %. In a small S.S. pot place the pumpkin ale, brandy,brown sugar, and shallots. Boil this mixture until reduced by 1/2, set aside. Place 1/2 of the pumpkin chunks into the oven at 350 to remove some of the moisture, approx. 15 minutes. Place the remaining pumpkin in a food processor and puree to a creamy paste using some of the boiling pumpkin stock to thin if necessary , place in a S.S stock pot and set aside. When pumpkin stock reduces by 90% add 1 tbs. of cinnamon to stock and add to pumpkin puree. Remove pumpkin from oven, dice into small bits and add to puree as well. Add allspice, nutmeg, black pepper and salt to taste. Place soup on a double boiler on stove and add 4 oz of butter and whisk into soup then serve.