Pumpkin Bisque
Servings: 6
Ingredients:
2 Tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, white part only, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 1/2 cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts chicken stock
1 Tablespoon sea salt
freshly ground black pepper, to taste
3 Tablespoons sherry
Instructions:
Wrap the bay leaf, thyme sprigs and sage leaves together into a bouquet garni using cheesecloth, so that it can be removed easily at the end of the cooking time.
In a stock pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes.
Add the pumpkin, herbs and stock and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve.
Return the soup to the pot and add the sherry. Bring the soup back to a simmer.
Season to taste with salt and freshly ground pepper.
Serve in warmed soup bowls with croutons or a swirl of cream.
Notes: Variations:
* Add a dollop of foie gras mousse with truffled toast points
* Drizzle with a balsamic and maple reduction
* Add a dollop of harvest spiced creme fraiche, or spiced pumpkin seeds
