Prep 25 mins
Cook 50 mins
This is derived from a recipe in my CIA cookbook (The Professional Chef). I ran out of chicken stock while preparing Thanksgiving dinner a few years ago and substituted the broth I had boiled my vegetables in when preparing potato, rutabaga & parsnip casserole. (I just measure the amount of broth drained from the vegetables and subtract this amount from the 16 cups of chicken broth listed in the recipe. I always serve this bisque with Thanksgiving turkey dinner as an appetizer.
- 6 ounces medium-dice onions
- 5 ounces medium-dice celery
- 3 ounces medium-dice leeks
- 1 tablespoon chopped garlic
- 1 ounce butter
- 6 cups roasted pumpkin flesh
- 16 cups low sodium chicken broth
- salt, as needed
- 2 ounces white wine
- 1⁄2 teaspoon grated gingerroot
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 loaf pumpernickel bread
- To make the pumpernickel croutons, Cut bread (crusts removed, or not, as desired) into the desired crouton size (1/2 to 3/4-inch cubes). Rub, spray or toss the cubes lightly with oil or clarified butter. Season with sea salt and pepper. Spread them in a single layer on a rimmed baking sheet. Toast them in the oven, turning occasionally. Check frequently to avoid scorching. Good croutons are lightly toasted, relatively greaseless, and well seasoned, with a crisp, crunchy texture throughout.
- In a large dutch oven, sauté the onions, celery, leeks and garlic in butter.
- Add the pumpkin, stock and salt and simmer until all vegetables are tender, about 35 to 40 minutes.
- Bring the wine to a simmer. Add the ginger, remove from the heat, and steep until cooled to room temperature. Strain.
- Purée the solids with enough liquid to achieve the desired consistency. The soup is ready to serve now, or it may be rapidly cooled and stored for later service.
- Return the soup to a simmer. Add the wine to the soup and season with nutmeg and salt. Garnish individual portions with pumpernickel croutons.