All Things Pumpkin
We’ve struggled through October’s “Pumpkin Spice” moments, eaten muffins, cake, quick breads and coffee flavored like pumpkin.
Let’s give things a savory twist just in time for Thanksgiving. How about a silky, rich Pumpkin Bisque, scented with local cider and freshly ground nutmeg?
A bit of white wine, or coconut milk rich, homemade chicken stock and plenty of roasted pumpkin rounds things out.
I use celeriac in mine, which is celery root and usually found in a natural foods store at this time of year.
Puree all with a stick blender and you get something wonderfully satisfying and comforting. Easily makes a meal and also freezes well.
Another of this recipe’s virtues is that it can easily be made Vegetarian or Vegan. A show stopping first course served individually in a small pumpkin for Thanksgiving dinner!
CLASSIC PUMPKIN BISQUE/ SERVES 6-8
INGREDIENTS
1/4 C. OLIVE OIL
1 CUP CHOPPED VIDELIA ONION
1 SMALL BALL OF PEELED, DICED CELERY ROOT
1 TB. MINCED GARLIC
1 # PUMPKIN PUREE
1 QT. RICH CHICKEN STOCK, a splash each of white wine and cider
1/2 C. HEAVY CREAM OR COCONUT CREAM
MIX OF WARMING SPICES, TO YOUR TASTE: FRESH GINGER, FRESH GRATED NUTMEG, CURRY POWDER, S AND P
METHOD
- HEAT OLIVE OIL IN A LARGE POT WITH A HEAVY BOTTOM. ADD CELERY ROOT AND ONION, PINCH OF SALT.STIR, COOK TILL TENDER
- ADD GARLIC AND SPICES. COOK A COUPLE OF MINUTES LONGER.
- POUR IN THE CIDER, WHITE WINE AND CHICKEN BROTH. ADD THE PUMPKIN PUREE. STIR UNTIL WELL COMBINED. BRING TO A SIMMER, STIRRING. THEN LOWER HEAT AND COOK COVERED, PERHAQPS 20 MINUTES.
- USE AN IMMERSION BLENDER TO MAKE THE SOUP SMOOTH. ADD CREAM OR COCONUT CREAM TO FINISH AND STIR.
- CHOPPED PARSLEY TO GARNISH …OR TRY Toasted pumpkin seeds and pumpkin oil!
PRO TIP: Looks great when served in small individual pumpkins.
THIS THANKSGIVING YOUR MEAL WILL BE MEMORABLE!
