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!
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. 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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