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Bisque of Pumpkin
This is a really good bountiful bisque, and if you hollow out those mini pumpkins and use them as the bowls for this recipe...well, we think it's just too darn cool!
Ingredients;
4 c. pumpkin pulp, chopped.
1 c. leek, chopped.
1/2 c. carrot, chopped.
2 ounces unsalted butter.
2 garlic cloves, chopped.
1 bay leaf.
1 c. white wine.
1 quart water.
1 pint 1% milk.
1/2 c. maple syrup.
Sea salt and fresh ground pepper to taste.
Nutmeg to taste.
Angostura bitters to taste.
Directions;
Peel the pumpkin, cut out the pulp and chop into chunks.
Briefly saute the pulp, leek, and carrot in butter in a heavy pot.
Add the garlic and bay leaf and saute briefly.
Deglaze with wine and reduce slightly.
Add water and simmer until the pumpkin is soft, (about 30 minutes).
Puree soup in a blender or food processor in batches.
Strain through a medium sieve.
Add milk, maple syrup and seasoning.
Note: the water should just cover the ingredients.
Adjust the amount accordingly.
Also, add the nutmeg last, just before service.
I love this dish!
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