pumpkin bisque

J C

By
@Akingu

I suggest chardonnay or perhaps a Rhone wine for this. 1 medium pumpkin will reduce to 1 qt pumpkin puree.


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Rating:

Comments:

Serves:

2-4

Prep:

5 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

15 oz
pumpkin, canned or cooked
1 small
onion, diced
1 large
carrot, diced
1 stalk(s)
celery,diced
1
bay leaf
1
cinnamon stick
2 sprig(s)
thyme, leaves
1 Tbsp
butter
1 Tbsp
olive oil
1/2 c
white wine, chardonnay, preferably
1 qt
chicken stock
1/4 c
heavy cream

Directions Step-By-Step

1
Add the butter and oil to a stock pot over medium-low heat and add the onion, celery, carrot, bay, cinnamon, and thyme.
2
Allow veggies to soften then add the wine and reduce by 1/2.
3
Add the pumpkin and chicken stock.
4
Simmer on low, uncovered for 30 minutes.
5
Using a blender or CuisineArt, puree the soup.
6
Return to pot and stir in the cream. HEAT for 1 min then serve. garnish with spig of fresh cilantro or roasted pumpkin seeds

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Quick & Easy, Healthy