Brandied pumpkin panna cotta soup

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Makes 3 ½ cups - 6 servings
Panna Cotta is Italian for "cooked cream."  Traditionally, it is a light custard.  Here it's flavored with pumpkin and apricot brandy and served as a dessert soup for adults.
One 15-ounce can pumpkin
1 cup cream, half-and-half, or milk
½ cup milk
½ cup sugar
 ¼ cup apricot brandy Crème fraîche and crumbled gingersnap cookies for garnish
Purée the pumpkin, cream, milk, and sugar in a blender.  Stir in the brandy.
Refrigerate in a covered container until chilled, about 3 hours, before serving.  (The mixture will thicken.)
Serve garnished with swirls of crème fraîche (thinned with milk) and crumbled gingersnap cookies.
Advance preparation
This soup will keep for up to 2 days in a covered container in the refrigerator.