Pumpkin Bisque
By: Sheri Wetherell
Published: November 1, 2008

Photo: Dr. Florian
Before sending your little goblins out tonight for trick-or-treats, fill their bellies up with something yummy and warm.
Pumpkin Bisque
10 minutes preparation time
45 minutes cook time
1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter or margarine
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half or light cream
1/4 cup dry sherry
Grated nutmeg
Saute the onion and garlic in the butter until they are soft and transparent.
Add the pumpkin, stock, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth.
Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.
Yield: 4 servings

Comments:
gammypie
November 1, 2008

This looks fab! I remember making a similar pumpkin soup with cumin and adobo. So good!
Peter

OK, any soup with bisque in it's title is gonna get my attention...where do I sit?