Bisque of Pumpkin

Pumpkin Bisque ~ Super Soups

Many of us only think of pumpkin in the fall or around Halloween but pumpkin is an ingredient to consider year round!

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 oz. 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.

Preparation;

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.

De-glaze 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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