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VERMONT PUMPKIN BISQUE, American

RH I would love to share a Thanksgiving recipe I have for a Pumpkin Bisque. It is a new addition to our holiday meal that I hope to pass on for years. The basic recipe is from a magazine and I added a few things to put my signature on it. Lynne Gildon, Realtor - Burke, Virginia.

Ingredients
  • 1 med. onion, chopped
  • 2 stalks celery, chopped
  • 1 cup zucchini, chopped
  • 3 cloves fresh garlic, minced
  • 2 Tbsp butter
  • 4 cups chicken stock
  • 2 fresh tomatoes, chopped
  • 1/4 tsp chopped jalapeo peppers
  • 2 bay leaves
  • 1/2 tsp nutmeg
  • 1/8 tsp cardamom
  • salt and pepper to taste
  • 2 cups pumpkin puree
  • 1 cup heavy cream
Preparation Instructions

Sauté onions, celery, and garlic in butter. Add stock, tomatoes, jalapenos, bay leaves, nutmeg, and cardamom. Cook until vegetables are very soft. Strain and reserve liquid. Puree vegetables with some liquid and strain through a sieve two more times then discard any remains left in the sieve. In a large pot, combine liquid, strained, pureed vegetables, and pumpkin; heat. Add cream and season with salt and pepper. OPTIONAL: I like my bisque a little thick and like to add about 1/8 cup mixture of corn starch and cold water to the pot.

Contributed by Lynne Gildon, 2000

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