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Pumpkin Bisque Soup




Source of Recipe


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List of Ingredients




Pumpkin Bisque Soup

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

Peel the pumpkin, cut out the pulp and chop. Briefly saut� the pulp, leek, and carrot in
butter in a heavy pot. Add the garlic and bay leaf and saut� 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 serving.

Recipe