PUMPKIN BISQUE

pumpkin bisque image

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

Provided by J C

Time 45m

Number Of Ingredients 12

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

Steps:

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

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