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Pinch of sugar
In a 6-quart heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and curry powder and cook for about six minutes, stirring occasionally.
Meanwhile, in a separate saucepan, heat the stock to a simmer. Add the sweet potato to the onion, then add the heated stock, maple syrup, thyme, and cayenne. Cook until the sweet potato is soft, about 25 minutes.
Remove the thyme sprigs from the soup, puree the soup in small batches, and strain. Return the soup to the heat and add the cream, nutmeg and salt and pepper. .
Transfer the soup to individual bowls and serve with a dollop of Rum Cream.
Rum Cream
In the bowl of an electric mixer, whip the cream until soft peaks form. Add the lemon juice and zest, rum and sugar. Continue whipping until the cream is almost stiff. Refrigerate until ready,to serve.
Pumpkin Ice Cream
Makes 2 quarts
6 eggs
1 1/2 cups firmly packed brown sugar
1/4 cup confectioners' sugar
4 tsp. ground cinnamon
1 1/2 tsp. ground allspice
1 1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
2 cups milk
2 1/2 cups pumpkin puree
1 quart heavy cream
4 tsp. vanilla extract
In the top of a double boiler or in a stainless steel bowl set over a pan of simmering water, whisk together the eggs, brown sugar, confectioners’ sugar, cinnamon, allspice, nutmeg, ginger, cloves and salt. Cook until the mixture thickens slightly and coats the back of a spoon. Remove from the heat.
Meanwhile, in a 2-quart saucepan, scald the milk. Slowly add the hot milk to the egg mixture. Whisk in the pumpkin, cream and vanilla. Strain the custard through a fine sieve. Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's instructions.
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