1 Review

Loved it! As with any recipe of this complexity, there are inevitable deviations. We didn't weigh the pumpkin, we just used the whole thing; it was small. We used bay scallops instead of sea scallops, and added 1/2 lb of crab meat. We didn't have truffle oil, so we minced 2 crimini mushrooms almost to dust and added them to the vegetables to saute, then substituted Morgenster EVOO on the seafood. No pumpkin pie spice either, so I used a pinch of ground ginger, a pinch of ground cardamom, and I ground up an 1/8 tsp of cinnamon stick with the mortar and pestle. 3 bay leaves (recipe doesn't say how many). At the end, I adjusted the salt using fish sauce, to add a little umami. Overall, the sum total was masterful, zesty, and well-balanced. I can't imagine that one way or the other would have changed the result very much. We served 6 bowls of it, and still had about 3-4 left over, so I would say the number of servings is more like 8-10, rather than 4. Prep time is fairly accurate. Do the pumpkin a day ahead, you'll be glad you did, but the total time then will be somewhat longer.

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Rodney B. December 07, 2009
Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops