Pumpkin Bisque
posted by on 10/22/06
The days are getting colder and there is nothing like a good hot soup to warm you up. Hmmm. What kind of soup should we make? Around here pumpkin bisque is a logical answer. Last week Donald brought in over 300 pounds of melon squash which can be used just like pumpkin. The blending step is a little extra trouble but definately worth it if you have a minute. This is our 2nd favorite pumpkin soup recipe.
Chop and sauté in olive oil:
- 1 cup of celery
- 1 cup of onion
Add:
- 2 quarts of vegetables or chicken stock. (Set aside 1/2 cup to mix with cornstartch.)
- About 4 cups melon squash cut in chunks (or butternut squash or pumpkin)
- 2 potatoes cubed
- 1/2 teaspoon of thyme or 1-2 bay leaves
- 2 teaspoons of coriander (or 3/4 teaspoon cinnamon and 3/4 teaspoon cloves.)
Boil 20 min. Blend all together and return to pot. Add salt to taste and 2 tablespoons of cornstarch dissolved in the 1/2 cup chicken stock to thicken. Serve.
Its good to hear how successful the harvest is. Wow, 300 pounds! Thats amazing. I sure miss the great home cooking.
Greetings Staddons!
Just thought we’d let you know that we’re trying out this scrumptuous recipie again for dinner tonight! It is a direct result of those delicous pumpkin squashes. Thank you for passing it on!
Well we misplaced our copy of the recipie and headed to one of our ‘favorite online resources’ for another copy of Pumpkin Bisque! We’re Looking forward to a scrum-dilly-licious dinner of pumpkin: 2nd generation crop from West Virginia. Thank you - the Wilkes Team Cooks
Fellow cooks, It IS convenient to have an online resource. I found it so when I was babysitting in NC and wanted to make a pumpkin pie. However, I ruined the convenience by climbing over the baby gate to get into the computer room every time I needed to look at the recipe! Maybe I’ll think to print it out next time.