posted by Sue Freeman 10-26-98 12:11 PM
Pumpkin Bisque
1/2 stick butter
1/2 cup chopped onion
1 tsp. chopped garlic
2 tomatoes, chopped
2 bay leaves
4 cups chicken stock
2 stalks celery, chopped fine
1/2 tsp. freshly grated nutmeg
2 cups pumpkin puree
1 cup heavy cream
salt and pepper to taste
Heat butter and saute onions, celery and garlic. Add, tomatoes, bay leaves and nutmeg. Simmer until veggies are tender. Remove bay leaves.
Strain veggies, reserving the stock. Process 1/2 the veggies until smooth.
Combine stock, veggies,pumpkin and mix well. Heat to boiling and add cream. Season with salt and pepper and bring just to boil again,but do not boil.
Serve immediately.