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Wednesday, November 16, 2011

pumpkin bisque

another yummy soup to warm up those bones!

3 cans organic pumpkin
2 T. olive oil
1 lg. onion, diced
1 lg. carrot, diced
1 T. fresh ginger peeled and minced
1-2 t. fresh rosemary leaves, chopped (or more to taste)
2 t. salt
2 1/2 c. light vegetable stock mixed with 2 c. water
2 t. sugar
3/4 c. heavy cream
¼-½ c. chopped fresh chives
Sprinkle of nutmeg (optional)
Salt and pepper to taste

Heat the olive oil in heavy pot. When the oil is warmed, add onions, carrot, a dash of salt, and ginger. Sauté until the onions are translucent, and the carrots begin to soften, about 10 minutes. Add the pumpkin, rosemary and salt, then stir to combine and continue to sauté the vegetable mixture for about 5 minutes. Add the stock/water and bring the soup to a low boil and simmer for about 15 minutes. Remove soup from heat and stir in the sugar.

When the soup has cooled a bit, place in blender bowl and begin processing. You will probably need to do this in a few batches. While blending, slowly add the cream a little at a time.

When the soup is whipped and creamy, return it to the pot and stir in the chives, reserving a little for
garnish. Season with salt and pepper to taste, and serve warm

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