Thursday, October 2, 2008

Pumpkin Bisque Recipe


1 teaspoon canola oil
1 granny smith apple, peeled,cored & chopped
1 leek, white part only,finely chopped
4 cups vegetable stock
1 yam or sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices
1 (16 ounce) can pumpkin puree
1/4 teaspoon dried thyme leaves
salt & pepper
4 teaspoons minced chives, , for garnish


1. In a large, heavy saucepan, heat oil over medium-high heat.
2. Sauté the leek and chopped apple until the leek softens, about 4 minutes.
3. Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
4. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
5. Transfer the hot soup to a blender or food processor and purée.
6. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

And if you are like me, and enjoy total cohesion in your meal's theme, try Shipyard's Pumpkin Ale.


Pink Preppy Party Girl said...

This sounds delicious! I love the pumpkin tureen.

AJD said...

Thank you for this fabulous recipe!!!