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Pumpkin Bisque

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

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50 minutes Prep: 10 minutes Cook: 40 minutes

210 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

Ingredients

4	cups	pumpkin	pulp
1	x	nutmeg	to taste
1	x	black pepper	to taste
1	x	salt	to taste
1/2	cup	maple syrup
1	pint	cream, half and half
1/4	x	water
1	cup	white wine
1	x	bay leaf
2	cloves	garlic	chopped
2	ounces	butter
1/2	cup	carrot	chopped
1	cup	leek	chopped
1	x	angostura bitters	to taste

Directions

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 service.

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Nutrition Facts

Serving Size 228g

Amount per Serving

Calories 210 35% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 75mg	3%
Total Carbohydrate 35.0g	12%
Dietary Fiber 5.0g	21%
Sugars 22.0g
Protein 2.0g	5%

Vitamin A	554%		Vitamin C	17%
Calcium	8%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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