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.
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pumpkin
pulp |
|
| 1 | x |
nutmeg
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
maple syrup
|
|
| 473 | ml |
light cream (half&half)
|
*
|
| 0.3 | x |
water
|
*
|
| 237 | ml |
white wine
|
*
|
| 1 | x |
bay leaves
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 57.8 | ml/g |
butter
|
|
| 118 | ml |
carrots
chopped |
|
| 237 | ml |
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.
