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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.













Trans-fat Free, High Fiber, Low Sodium


4 cups pumpkin
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
2 ounces butter
½ cup carrots
1 cup leeks
1 x angostura bitters
to taste


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.


* not incl. in nutrient facts

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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?


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