Pumpkin and Auburn Ale Bisque

About

Potato starch and a touch of half-and-half instead of eggs and cream making this a healthier alternative to traditional bisque. From Cooking with Beer by Lucy Saunders.

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Yield:

6

Added:

December 10, 2009

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Ingredients

cup finely minced onion

2 tablespoons butter

1 tablespoon barley malt syrup

1 teaspoon ground cinnamon

zest of 1 lemon

1 (15 oz) can pumpkin puree

1 (14.5 oz) can chicken broth

cup half and half

1 teaspoon potato starch

1 1/4 cups amber ale

salt and white pepper, to taste

freshly grated nutmeg, for garnish

Preparation

1

Saute the onion in the butter over medium high heat until translucent and golden. Stiff in the barley malt syrup, cinnamon and lemon zest.

2

Let the onion simmer with the seasonings for one minute.

3

Add the pumpkin puree and chicken broth. Reduce the heat and simmer for 10 to 15 minutes, stirring often.

4

Whisk the potato starch and half-and-half together until smooth, then whisk into the soup. Simmer until thickened, stirring often.

5

Add the ale and blend well. Adjust the seasonings as necessary, and let soup warm thoroughly. Garnish with a sprinkling of nutmeg.

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