Friday, October 24, 2008

Pumpkin Almond Bisque in a Pumpkin Shell

For those special Autumn celebrations or family gatherings or those quite fall evenings when you need something to warm your insides, this bisque does the trick.

The medley of seasonal flavor will have your mouth and taste buds slappin' high five! Save the pumpkin shell to serve your delectable dish. Garnish with toasted pumpkin seeds and a leafy celery stalk and you're ready to impress your guests.

Here's what you will need:

1 medium-size pumpkin

3 cups chicken broth, divided

2 tablespoons butter

3 tablespoons chopped onion

2 tablespoons tomato paste

1 1/2 cups half and half

3 tablespoons almond-flavored liqueur

1 teaspoon ground nutmeg

1 teaspoon black pepper

Salt to taste

Toasted pumpkin seeds (optional garnish)

Cut slice from top of pumpkin. Scoop out seeds and fibers; reserve. Scoop out flesh, leaving shell that can be used for serving. Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in food processor or blender container; process until smooth. (There should be 2 cups of pumpkin puree.) Leave puree in food processor.

Next, melt butter in heavy stockpot. Add celery and onion; cook over low heat 5 minutes. Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth. Return contents of food process to stockpot; add remaining broth and simmer over low heat, 30 minutes. Stir in half-and-half and cook until heated through. Stir in liqueur, nutmeg, pepper and salt. Pour into reserved pumpkin shell. Garnish with toasted pumpkin seeds and celery leaves if desired. Makes about 8 servings.

Serve with a warm, fresh loaf of crusty French bread. Enjoy!

1 comment:

Bradpetehoops said...

Tasty! Very nice blog for food and drinks!