Pumpkin Bisque
Don't use all your pumpkins for pie and Jack-o-lanterns. Save one for this savory pumpkin soup spiced with garlic, bay and thyme. The nice thing about this soup is it is made without cream.
Ingredients
- 2 tbsp. butter, unsalted
- 2 cloves garlic, chopped
- 2 leeks, whites only, sliced
- 1 stalk celery, diced
- 1 small onion, diced
- 3 1/2 cups pumpkin, peeled, diced
- 1 bay leaves
- 2 sprigs thyme
- 2 sage leaves
- 2 qt. chicken stock
- 1 tbsp. sea salt
- black pepper, ground to taste
- 3 tbsp. sherry
Instructions
Wrap the bay leaf, thyme sprigs and sage leaves together into a bouquet garni using cheesecloth, so that it can be removed easily at the end of the cooking time.
In a stock pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes.
Add the pumpkin, herbs and stock and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve.
Return the soup to the pot and add the sherry. Bring the soup back to a simmer.
Season to taste with salt and freshly ground pepper.
Serve in warmed soup bowls with croutons or a swirl of cream.
Notes
Variations:
Add a dollop of foie gras mousse with truffled toast points
Drizzle with a balsamic and maple reduction
Add a dollop of harvest spiced creme fraiche, or spiced pumpkin seeds
Watach the Pumpkin Bisque VideoRecipe provided by The Viking Cooking School.
Time to prepare: 40 minutes.
Serves 6.
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