New Recipes for a New Year

Monday, November 21, 2011

Pumpkin Bisque

Fall in Maine


2 stalks celery, chopped very fine
2 carrots, chopped very fine
1 medium yellow onion, chopped fine
6 cups chicken broth
( I use organic free-range chicken broth)
2 15 oz cans pumpkin
2 bay leaves
1 cup light cream or half and half
1 tsp sugar
1/2 tsp ground nutmeg
Salt and Pepper to taste


Chop celery, carrots, and onion and add to large soup pot.  Add six cups chicken broth, bay leaves, sugar, nutmeg and salt and pepper.  Add pumpkin to soup pot.  Heat to a rolling boil and reduce to simmer.  Simmer for 45 minutes.  Just before serving,while simmering, add light cream and stir with whisk until well blended and heated through (about 4-5 minutes).  Do not boil.

Serves 6