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.
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.
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 seedsWatach the Pumpkin Bisque Video
Recipe provided by The Viking Cooking School.
Time to prepare: 40 minutes.