Here’s a delicious fall soup. It calls for fresh pumpkin, but you could substitute canned if you’d prefer or use butternut squash. Enjoy!
Savory Pumpkin Bisque
Here's a delicious fall soup. It calls for fresh pumpkin, but you could substitute canned if you'd prefer or use butternut squash.
Course:
Soup
Cuisine:
American
Servings: 4 servings
Ingredients
- 1/2 cup chopped onion
- 2 leeks, sliced
- 1 stalk celery, sliced
- 3 tbsp butter
- 1 1/2 cups pumpkin, skinned and cubed
- 1 carrot, diced
- 1 apple, peeled and diced
- 1 bay leaf
- 1/4 tsp dried marjoram
- 1/4 tsp fresh thyme
- 2 tbsp celery leaves
- 4 cups vegetable or chicken broth
- 1/2 cup milk or heavy cream (soy milk works fine)
- Parsley, chopped for garnish
- salt and pepper to taste
Instructions
-
Saute onions, leeks and celery in butter until soft. Add pumpkin, carrot, apple, herbs and broth. Bring to boil then reduce heat cook on low until pumpkin is tender - about 30 mins. Remove from heat and let cool.
-
Puree mixture in blender. Transfer back to pot and add in milk. Reheat and serve. Garnish with chopped parsley.
