PUMPKIN BISQUE
1 lb. can of unseasoned
pumpkin (or 2-1/2 lbs. peeled fresh pumpkin)
4 c. of seasoned chicken stock
1/4 c. finely chopped onion
3 scallions, minced
1/2 tsp. salt
1 c. light cream
1/4 c. sour cream
2 med. tomatoes
Bring chicken stock, with
onions and white part of scallions to a boil. Add canned pumpkin
after simmering stock 15 minutes. (If fresh pumpkin is used, add
to stock with onion), blend well, reboil, simmer another 5
minutes. Remove to blender and puree until smooth. Cool, add
light cream and blend. Garnish with thinly sliced and peeled
tomato topped with dab of sour cream and green minced scallion.
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