Wednesday, February 01, 2012
One of our most requested recipes is for our Apple-Pumpkin Bisque. Since it came up recently as a topic on FaceBook, I thought it would be a good time to post it here.
Roasted Pumpkin Bisque
2 Tbl. Butter
1 cup onions, diced
2 cloves garlic, minced
3 cup chicken broth, fresh stock or from bouillon (to make this vegan-style, just use half water and half apple cider instead of the chicken broth)
1 sugar pumpkin or 3 cups canned pumpkin
3 apples, peeled, cored and diced or 1 can applesauce
1 tsp. ground cinnamon
½ tsp. ground coriander
¼ tsp. ground allspice
2 tsp. ground cumin
1 dried or 1 tsp. canned chipotle pepper, ground or chopped
2 cups apple cider
1 cup heavy cream
Salt and pepper
Melt butter in a heavy soup pot. Add the onions and sauté till they are golden brown and caramelized. Add the garlic and sauté a little more.
As the onions are cooking roast the pumpkin in the oven for about 1 hour at 350 degrees or until soft to the touch with a knife. Scrape out interior pumpkin flesh and add it to the sautéed onions and garlic. Discard peel and save the seeds for roasting at a later time.
If you used the canned pumpkin, it will not have the “roasted” flavor, but it will still be good.
Add the stock, the apples, and spices, including the chipotle. Simmer ingredient for 15 min, purée the soup and add the apple cider bring to a simmer for 5 min. Add the cream and adjust with salt and pepper and bring back to a simmer.
Top the bisque with cinnamon mascarpone and roasted pepitas (Mexican pumpkin seeds) for each serving.
Or just come to the Tavern when we have this as our soup of the day.