Pumpkin-apple bisque in jack-o'lantern bowls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Pumpkins (about 1 pound each) |
| ⅓ | cup | Unsalted butter |
| 2 | tablespoons | Unsalted butter |
| 1 | small | Onion; 1/4 inch dice |
| ¼ | cup | All-purpose flour |
| 6 | cups | Milk or half-and-half; heated |
| 1 | Bay leaf | |
| 1 | can | (29 oz) of pumpkin puree |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Apple; peeled, 1/8 inch dice | |
| 1 | teaspoon | Fresh thyme |
| 1 | pinch | Freshly grated or ground nutmeg |
| ¼ | cup | Dry sherry (optional) |
| 1 | cup | Heavy cream; whipped |
Directions
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or stockpot, melt ⅓ cup butter over medium heat and sauté onion until translucent, about 3 minutes.
Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture.
Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin puree and simmer an additional 15 minutes over low heat.
Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper to taste. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes.
Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple is tender by not mushy.
Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples.
Top with a dollop of whipped cream and serve.
Recipe by: Cooking Secrets of the CIA from Las Vegas Review Journal Posted to recipelu-digest Volume 01 Number 178 by "Lynn Ratcliffe" <mcgrew@...> on Oct 29, 1997