The quintessential symbol of autumn, pumpkins aren't just for decoration. This bisque is rich and satisfying...perfect for cold nights and hearty appetites.
For cooking, use sweet-fleshed pumpkins such as Sugar Pie or Cinderella; a combination of the two varieties also works well. If your time is short, use an unsweetened canned product (preferably organic, definitely not pie filling).
|1||pumpkin (peeled and cubed, about 6 cups, or 3 cups canned puree)|
|3 cups||chicken or vegetable stock|
|1 1/2 cups||half and half|
|Sea salt, freshly ground pepper, and nutmeg (to taste)|
Melt the butter in a skillet and when hot, add the onion. Saute slowly until the onion softens and becomes translucent.
Place the pumpkin cubes and stock in a large pot and bring to a slow simmer. Add the onion, cover the pot, and cook over medium heat until the pumpkin is soft. If you are using canned puree, combine with the stock and onions and heat through.
Puree in a food processor, blender, or food mill.
Return the soup to the pan and add the half and half. Reheat gently and when warm, add salt, pepper, and nutmeg to taste. If the bisque is too thick for your liking, add more stock or cream to thin.