Pumpkin Bisque
Total preparation time: 45 minutes
Serves: 12Ingredients:
- 4 cups pumpkin pulp, chopped
- 1 cup leek, chopped
- 1/2 cup carrot, chopped
- 2 oz butter
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 cup white wine
- 1 quart water
- 1 pint Half and Half
- 1/2 cup Vermont maple syrup
- Salt and pepper to taste
- Nutmeg to taste
- Angostura bitters to taste
Steps:
- 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. Add the nutmeg last, just before service.