Pumpkin Bisque

"The Native Americans introduced pumpkins to the early colonists and they have been a Halloween, Thanksgiving, and Christmas favorite ever since. The colonists made the first pumpkin pies in the 1600's. However, pumpkins are also used in soups, bread, and other desserts. They can also be substituted for squash in most recipes." Mark Vogel

• 4 cups pumpkin pulp, chopped
• 1 cup leek, chopped
• 1/2 cup carrot, chopped
• 2 ounces butter
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 cup white wine
• 1 quart water
• 1 pint half and half
• 1/2 cup maple syrup
• Salt and pepper to taste
• Nutmeg to taste
• Angostura bitters to taste

METHOD

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.

Serves: 6

Contributor: Mark Vogel for Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Read Mark's pumpkin article in food for thought       back to holiday soups - Christmas and Thanksgiving

 

Happy Holiday Cooking to All!

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