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

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