This pumpkin bisque is a deliciously decadent soup that's not nearly as heavy as the usual bisque recipes ... and special enough to serve as a starter during an elegant or festive dinner party.
Ingredients:
- 1/2 Cup Butter
- 1 Large Onion, Chopped (Approx 2 cups)
- 1 Cup Celery, Chopped
- 6 Garlic Cloves, Minced
- 8 Cups Vegetable or Chicken Stock
- 2 15-Oz Cans Diced Tomatoes
- 4 Bay Leaves
- 1 Tsp Nutmeg
- 1 Tsp Cayenne Pepper
- 2 15-Oz Cans Pumpkin Puree
- 2 Cups Milk (Can use cream for a richer soup, but lowfat works great too.)
- Salt and Pepper
Directions:
1. Melt the butter in a large stockpot.
2. Add onions, celery, and garlic. Saute until onions are clear.
3. Add stock, tomatoes, bay leaves, nutmeg and cayenne pepper.
4. Bring to a boil.
5. Reduce heat to simmer and cover. Cook until veggies are very soft, approx. 20 minutes.
6. Remove the bay leaves.
7. Next step can be done one of two ways ...
If you have an immersion blender: blend the soup until well blended.
If you do NOT have an immersion blender: strain the soup and reserve all of the liquid. In a food processor or blender, puree the veggies with some of the liquid. Return with the liquid in the stock pot.
8. Heat the milk and then add to the soup.
9. Season with salt and pepper.
