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pumpkin bisque

Akingu avatar
Recipe by
J C
@Akingu
WaIkiki, HI

I suggest chardonnay or perhaps a Rhone wine for this. 1 medium pumpkin will reduce to 1 qt pumpkin puree.

yield 2 -4
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For pumpkin bisque

  • 15 oz
    pumpkin, canned or cooked
  • 1 sm
    onion, diced
  • 1 lg
    carrot, diced
  • 1 stalk
    celery,diced
  • 1
    bay leaf
  • 1
    cinnamon stick
  • 2 sprig
    thyme, leaves
  • 1 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1/2 c
    white wine, chardonnay, preferably
  • 1 qt
    chicken stock
  • 1/4 c
    heavy cream

How To Make pumpkin bisque

  • 1
    Add the butter and oil to a stock pot over medium-low heat and add the onion, celery, carrot, bay, cinnamon, and thyme.
  • 2
    Allow veggies to soften then add the wine and reduce by 1/2.
  • 3
    Add the pumpkin and chicken stock.
  • 4
    Simmer on low, uncovered for 30 minutes.
  • 5
    Using a blender or CuisineArt, puree the soup.
  • 6
    Return to pot and stir in the cream. HEAT for 1 min then serve. garnish with spig of fresh cilantro or roasted pumpkin seeds
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