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    Pumpkin Bisque Soup


    Source of Recipe


    practical recipes

    List of Ingredients




    Pumpkin Bisque Soup

    4 cups pumpkin pulp, chopped
    1 cup leek, chopped
    1/2 cup carrot, chopped
    2 ounces butter
    2 garlic cloves, chopped
    1 bay leaf
    1 cup white wine
    1 quart water
    1 pint half and half
    1/2 cup maple syrup
    Salt and pepper to taste
    Nutmeg to taste
    Angostura bitters to taste

    Peel the pumpkin, cut out the pulp and chop. Briefly sauté the pulp, leek, and carrot in
    butter in a heavy pot. Add the garlic and bay leaf and sauté briefly. Deglaze with wine
    and reduce slightly. Add water and simmer until the pumpkin is soft, (about 30 minutes).
    Puree soup with a hand blender or in a regular blender in batches. Strain through a
    medium sieve. Add cream, maple syrup and seasoning. Note: the water should
    cover the ingredients by an inch. Adjust the amount accordingly.
    Also, add the nutmeg last, just before serving.

    Recipe




 

 

 


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