"Recipes from the Chef's Kitchen, show 473"

Ingredients:
1)   3 lbs. Pumpkin
2)   2 tbs. Butter
3)   1 medium Onion
4)   2 cloves Garlic
5)   3 sprigs of Thyme
6)   ½ qt. Heavy Cream
7)   5 leaves of fresh Mint (Optional)
8)   ½ glass of White Wine
9)   1 qt. of Chicken Stock

1)   Set the oven to 350 degrees f.
2)   Cut the pumpkin in four and bake it for 40 minutes.
3)   Take it out of the oven and set aside to cool. When cool enough to handle, scoop
       out all the meaty part, discarding the skin. Then mash the pulp.
4)   Mash the pulp.
5)   In the meantime...in a large stock pot melt the butter and add the minced onion.
       Cook it until translucent.
6)   Add the garlic and the thyme. Then before it becomes brown add the pulp of the
       pumpkin and stew it for a few minutes.
7)   Add the wine and let it evaporate. Then add the chicken broth.
8)   Working in batches...process the whole soup in a food processor until smooth.
9)   Bring it back to the stove and heat it to a simmer.
10) Add the cream and adjust with salt and pepper.
11) Serve it still warm.
12) It can be garnished with a mint leaf for its wonderful fragrance and taste.

Ingredients:
1)   2 Egg Yolks
2)   4 tbs. Sugar
3)   1 shot of Sweet Marsala Wine
4)   ½ qt. of Heavy Whipping Cream

Preparation:
1)   In a small bowl whisk the egg yolks plus the sugar and the Marsala Wine. Do it
       by keeping the bowl touching hot water. Whisk until a heavy cream is formed
       and thickens a little.
2)   In a separate bowl whip up the heavy whipping cream. When still peaks are
       formed, slowly pour in the egg mixture and amalgamate thoroughly.
3)   You can use this sauce by itself or with fresh fruit.

"Recipes from the Chef's Kitchen"