Pumpkin Bisque

Name: Pumpkin Bisque
Yield: 6
Cuisine: Fusion
Ingredients: pumpkin; nutmeg; black pepper; salt; maple syrup; light cream (half&half); water; white wine; bay leaves; garlic; butter; carrots; leeks; angostura bitters

Submitted by happyzhangbo

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.

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

CUPS PUMPKIN
pulp

X NUTMEG
to taste *

X BLACK PEPPER
to taste *

X SALT
to taste *

CUP MAPLE SYRUP

PINT LIGHT CREAM (HALF&HALF) *

X WATER *

CUP WHITE WINE *

X BAY LEAVES *

CLOVES GARLIC
chopped

OUNCES BUTTER

CUP CARROTS
chopped

CUP LEEKS
chopped

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.