Side Pannel
Pumpkin-Apple Bisque in Jack-O'lantern Bowls
Pumpkin-Apple Bisque in Jack-O'lantern Bowls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 8 sm Pumpkins (about 1 pound
- -each)
- 1/3 c Unsalted butter
- 2 tb Unsalted butter
- 1 sm Onion; 1/4 inch dice
- 1/4 c All-purpose flour
- 6 c Milk or half-and-half;
- -heated
- 1 Bay leaf
- 1 cn (29 oz) of pumpkin puree
- Salt
- Freshly ground pepper
- 1 Apple; peeled, 1/8 inch dice
- 1 ts Fresh thyme
- 1 pn Freshly grated or ground
- -nutmeg
- 1/4 c Dry sherry (optional)
- 1 c 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 1/3 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.
part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or
stockpot, melt 1/3 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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
