Pumpkin Bisquè

Pumpkin Bisquè

3 cups chicken broth
1¾ can pumpkin puree
5 tablespoons honey
2 tablespoons butter
½ teaspoon nutmeg
½ teaspoon cinnamon
Salt to taste
2 tablespoons brown sugar
2 tablespoons maple syrup
1 orange – juice and zest
1 cup warmed heavy cream

Toasted Pumpkin Seeds
Crème Fraiche

Put chicken broth, pumpkin puree, honey and butter in a medium sized pot. Measure together nutmeg, cinnamon, salt and brown sugar. Add to pumpkin mixture and simmer gently without allowing to boil. Squeeze and strain the juice from the orange and grate the outer skin, making sure not to include any of the bitter white under skin. Add the orange juice slowly to the soup and stir well. Allow the bisque to simmer for 10 minutes. Add the 1 cup warmed heavy cream and serve the soup in warm pumpkin bowls garnished with a dollop of Crème Fraîche and a few pumpkin seeds.

Serves: 8


~ by upbeatmag on November 15, 2008.

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