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
- 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.