Savory Pumpkin Bisque
Savory Pumpkin Bisque
Pumpkin, tomatoes, carrots and onions unite with spices for a unique tasting experience that titillates the palette!
I was introduced to a savory pumpkin soup in Bath, England over thirty years ago, and I never forgot it. A quest to duplicate this soup led me to the late Bill Neal, founder of Chapel Hill’s Crooks Corner. From Neal’s Southern Cooking cookbook, I learned savory pumpkin soups are steadfast classics in Europe and Mexico.
Following is my adaptation of this classic soup,
Ingredients:
3 tablespoons butter
½ cup chopped celery
½ cup chopped carrots
½ cup chopped scallions (white and pale green parts)
1 large clove garlic chopped
1 ¼ cup cooked or canned pumpkin
1 cup chopped can tomatoes
4 cups vegetable broth
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon red pepper flakes
¼ teaspoon freshly grated nutmeg
1 cup half and half
Over medium heat melt the butter and add the scallions, carrots and celery. Reduce heat to medium low and sauté until soft (about 9 – 12 minutes). Add garlic and cook 2 minutes on medium heat stirring constantly.
Add pumpkin, tomatoes, broth, salt, red pepper flakes, white pepper and nutmeg. Stir thoroughly.
Bring to a boil and turn heat to low. Cook uncovered for 20 minutes. Cool.
Place in a high speed blender and process until smooth.
Return to pot and add half and half.
Reheat the soup until very hot, but do not boil.
Watch your guests as they savor the unexpected flavors in this rich and seasonal bisque!
