Recipe for cooking pumpkin apple bisque

Soups for Salads :: Chowders and Bisques

Pumpkin Apple Bisque

8 sm. (1 lb. each) pumpkins
1/3 C. plus 2 Tbsp. unsalted butter
1 sm. onion, cut into 1/4-in. dice
1/4 C. flour
6 C. milk or half-and-half, heated
1 bay leaf
1 (29 oz.) can pumpkin pure
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-in. dice
1 tsp. fresh thyme leaves
1 pin. freshly-grated or ground nutmeg
1/4 C. dry sherry (optional)
1 C. heavy cream, whipped to soft peaks

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-qt. heavy saucepan or stockpot, melt 1/3 C. of the butter over med. heat and saut onion until translucent, about 3 min. Add the flour and stir to form a paste. Cook and stir over low heat for 2 min. 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 min.

Add the pumpkin pure and simmer an additional 15 min. over very low heat.

Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper.

In a med. saucepan, melt the remaining 2 Tbsp. butter and saut the apple for 2 min. Add the thyme and nutmeg and cook 2 to 3 min. longer, or until the apple is tender but 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.

Makes approximately 8 servings.