Recipe by Bergy
Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.
- 4 cups pumpkin, peeled, cut into 1-inch cubes
- 6 cups chicken stock
- 4 tablespoons butter or 4 tablespoons margarine
- 1 large onion, finely minced
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 4 tablespoons brown sugar
- 2 tablespoons fresh lemon juice
- black pepper
- 1 cup heavy cream
Nutmeg Thyme croutons
- 6 tablespoons butter or 6 tablespoons margarine
- 2 tablespoons lite olive oil
- 2 1⁄2 cups white bread, cut into 1/4-inch cubes (Use stale bread)
- 1 tablespoon thyme
- 1 pinch nutmeg
- seasoning salt
Directions See How It's Made
- Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
- Transfer pumpkin to a food processor and puree.
- Return pumpkin to the chicken stock.
- In a skillet heat butter to bubbling over medium-high heat.
- Add minced onion and sauté until clear.
- Add garlic and saute 1 minute longer.
- Add salt, thyme, ginger and brown sugar.
- Add this mixture to the simmering pumpkin stock.
- Whisk in the lemon juice and pepper.
- Heat through uncovered for 25 minutes.
- Stir in the cream and heat 10 minutes.
- Top with nutmeg-thyme croutons.
- Heat butter and oil in a skillet over medium high heat until sizzling.
- Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
- Remove from heat and toss with thyme, nutmeg and seasoned salt.
- Cool to room temperature.