Pumpkin Bisque               

 tags (edit): Winter @Try Soon! @Vogel Soup  

 

Buy a variety of pumpkin meat meant for cooking when you make this bisque. Pumpkins meant just for carving are very fibrous and will not make a good soup. For added richness, garnish each portion of the bisque with a dollop of unsweetened whipped cream. For a playful presentation, serve the bisque in hollowed-out mini-pumpkins.

Ingredients

2 tablespoons Unsalted butter
2 cloves Garlic chopped (about 1 teaspoon)
1 stalk Celery diced (about 1/2 cup)
1 small Onion diced (abou 1 cup)
1 each Leek white part only, diced (about 1 cup)
1 pound Pumpkin flesh diced (about 3 1/2 cups)
2 quarts Chicken broth (see CHICKEN BROTH -- CIA, in this collection)
2 tablespoons White wine
1/2 teaspoon Fresh Ginger grated
to taste Salt
1/2 teaspoon Nutmeg ground, optional
 

Instructions
 Heat the butter in a soup pot over medium heat. Add the garlic, celery, onion, and leek. Cook, stirring occasionally, until the onion is translucent, 7-10 minutes.

Add the pumpkin and broth. Bring to a simmer and cook until the vegetables are tender, about 30 minutes.

Meanwhile, heat the wine in a small saucepan to a simmer. Immediately remove from the heat, add the ginger, and cover. Steep 10 minutes, then strain the wine and discard the ginger.

Strain the solids from the soup, reserving the liquid. Puree the solids, adding enough of the reserved liquid to achieve a slightly thick consistency.

Add the wine to the soup and season with salt and nutmeg, if using. Serve in heated bowls.


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Yields: 6 Servings
     CIA BOOK OF SOUPS, page 142

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