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. 25
25
Ingredients
| 4 | cups |
pumpkin
pulp |
|
| 1 | x |
nutmeg
to taste |
* |
| 1 | x |
black pepper
to taste |
* |
| 1 | x |
salt
to taste |
* |
| ½ | cup |
maple syrup
|
|
| 1 | pint |
light cream (half&half)
|
* |
| ¼ | x |
water
|
* |
| 1 | cup |
white wine
|
* |
| 1 | x |
bay leaves
|
* |
| 2 | cloves |
garlic
chopped |
|
| 2 | ounces |
butter
|
|
| ½ | cup |
carrots
chopped |
|
| 1 | cup |
leeks
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). Purée 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.
Related Recipes
Nutrition Facts
Serving Size 228g (8.0 oz)Amount per Serving
Calories 21035% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat
0g
Cholesterol 20mg
7%
Sodium 75mg
3%
Total Carbohydrate
12g
12%
Dietary Fiber 5g
21%
Sugars g
Protein
5g
Vitamin A 554%
•
Vitamin C 17%
Calcium 8%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
