Pumpkin Bisque
Source of Recipe
Sunday_Dinner@yahoogroups.com
Buy a variety of pumpkin meant specifically for eating when you make
this bisque. Pumpkins meant for carving are very fibrous and will
not make a good soup. For added richness, garnish each portion of
the bisque with a dollop of unsweetened whipped cream. For a playful
presentation, serve the bisque in hollowed-out mini pumpkins.
2 tablespoons unsalted butter
2 garlic cloves, chopped (about 1 teaspoon)
1 celery stalk, diced (about 1/2 cup)
1 small onion, diced (about 1 cup)
1 leek, white part only, diced (about 1 cup)
1 pound pumpkin flesh, diced (about 3 1/2 cups)
2 quarts chicken broth
2 tablespoons white wine
1/2 teaspoon grated ginger
salt to taste
1/2 teaspoon ground nutmeg (optional)
Heat the butter in a soup pot over medium heat. Add the garlic,
celery, onion and leek. Cook, stirring occasionally, until the onion
is translucent, 7 to 10 minutes.
Add the pumpkin and broth. Bring to a simmer and cook until all the
vegetables are tender, about 30 minutes.
Meanwhile, heat the wine in a small saucepan to a simmer.
Immediately remove from the heat, add the ginger and cover. Steep
for 10 minutes, then strain the wine and discard the ginger.
Strain the solids from the soup, reserving the liquid. Purée the
solids and add enough of the liquid to achieve a slightly thick soup
consistency.
Add the wine to the soup and season to taste with the salt and
nutmeg (if using). Serve in heated bowls.
Makes 6 to 8 servings
|
Â
Â
Â
|
member logon
