pumpkin bisque

Name: pumpkin bisque
Prep time: 5 min
Cook time: 40 min
Yield: 2
Cuisine: French
Ingredients: 15 ounce(s) 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 tablespoon(s) butter; 1 tablespoon(s) olive oil; 1/2 cup(s) white wine, chardonnay, preferably; 1 quart(s) chicken stock; 1/4 cup(s) heavy cream

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J C

WaIkiki, HI

Updated on Oct 24, 2013

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

Rate

prep time 5 Min

cook time 40 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

15 ounces pumpkin, canned or cooked
1 small onion, diced
1 large carrot, diced
1 stalk celery,diced
1 - bay leaf
1 - cinnamon stick
2 sprigs thyme, leaves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine, chardonnay, preferably
1 quart chicken stock
1/4 cup heavy cream

How To Make pumpkin bisque

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.

Step 2

Allow veggies to soften then add the wine and reduce by 1/2.
Step 3

Add the pumpkin and chicken stock.
Step 4

Simmer on low, uncovered for 30 minutes.
Step 5

Using a blender or CuisineArt, puree the soup.
Step 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
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