Pumpkin Bisque

Check our the Cary Magazine Article – Please Pass the Pumpkin

2 tablespoons cornstarch
½ cup dry sherry
2 sticks unsalted butter
4 cups diced yellow onion
1 teaspoon nutmeg
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon granulated garlic
½ teaspoon dried thyme leaves
4 cups peeled and diced pumpkin
2 quarts vegetable stock
2 teaspoons salt or to taste
10 ounces heavy whipping cream

Combine cornstarch and sherry; set aside. Melt butter in a sauce pot. Add onions, nutmeg, cinnamon, cayenne, garlic and thyme and sauté until onions are golden. Add pumpkin and vegetable stock. Simmer until pumpkin is tender. Place in blender or food processor; purée and force through a medium strainer. Return to the sauce pot and add salt, cornstarch-sherry slurry and heavy cream. When heated through, remove from heat. Portion into soup bowls and garnish with a drizzle of spiced crema (recipe follows).

Spiced Crema
Makes 1¼ cups

1 cup sour cream
¼ cup buttermilk
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cinnamon
1½ teaspoons lemon juice

In a bowl, whisk all ingredients together.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.