FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PUMPKIN BISQUE RECIPE

See Also Article on Pumpkins
Here’s a recipe for pumpkin soup.  It comes from Jon Gatewood, the executive chef of Emma’s restaurant in the Silas Griffith Inn in Danby, Vermont.

4 cups pumpkin pulp, chopped
1 cup leek, chopped
1/2 cup carrot, chopped
2 ounces butter
2 garlic cloves, chopped
1 bay leaf
1 cup white wine
1 quart water
1 pint half and half
1/2 cup maple syrup
Salt and pepper to taste
Nutmeg to taste
Angostura bitters to taste


Peel the pumpkin, cut out the pulp and chop. 

Briefly sauté the pulp, leek, and carrot in butter in a heavy pot. 

Add the garlic and bay leaf and sauté briefly. 

Deglaze with wine and reduce slightly. 

Add water and simmer until the pumpkin is soft, (about 30 minutes). 

Puree soup with a hand blender or in a regular blender in batches.  Strain through a medium sieve. 

Add cream, maple syrup and seasoning. 

Note:  the water should cover the ingredients by an inch.  Adjust the amount accordingly.  Also, add the nutmeg last, just before service.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages