|
well-loved at the inn, but also a personal fave
of Crescent's |
| Pumpkin Tomato
Bisque |
| Robust, exquisite, this soup's ease and
flavor will make the pumpkin's utilitarianism long outlive Halloween. It stands
out not only for its majestic orange-red color, but its richness as well -- hard
to believe as it contains no cream! It's the perfect choice for cooks who
want to serve something distinctive yet not too exotic. It also freezes
beautifully, so stock the freezer full for the winter and make a believer out of
everyone. |
| Ingredients: |
- 3 to 4 tablespoons butter or mild
vegetable oil , such as corn or peanut
- 1 large onion, chopped
- 3 to 4 cups chicken or vegetable stock
(homemade or canned)
- 1 can (28 ounces) whole tomatoes with
their juices
- 1 tbsp. maple syrup or honey
- 4 cups freshly made pumpkin or butternut
squash puree (recipe follows), preferably fresh but canned, unsweetened
pumpkin okay
- Salt to taste
|
| 1. In a large, heavy soup pot, melt
the butter or heat the oil over medium-low heat. Add the onion and sauté
slowly, stirring often, until limp but not brown, 6 to7 minutes. Stir in
3 cups of the stock, and let simmer, partially covered, about 15
minutes. |
| 2. Pour the tomatoes with their juice
into a food processor. Add the maple syrup or honey, and puree. Add the
pumpkin and blend again. |
| 3. Add the tomato-pumpkin puree to the
stock. Season with salt. Reheat, and serve very hot. |
| Pumpkin or Butternut Squash Puree
Recipe: |
| The pumpkin should be a "pie
pumpkin," which are smaller than the jack-o'-lantern pumpkins. The
flesh is sweeter and less watery; you may also use a couple of butternut
squashes. Figure 1 pound of raw, untrimmed pumpkin or butternut squash for
each cup of finished puree. Weigh pumpkin or squash while whole. |
Slice off the stem end and scoop out
the seeds and strings. Cut the pumpkin into large chunks and
 steam them over
boiling
water until they're tender when poked with a fork, about 10 to 12 minutes.
Drain the cooked pumpkin in a colander, reserving the steaming liquid as a
base for soup stock. When the pumpkin is cool enough to handle, remove the
peel – a messy job. Put the peeled pumpkin in a food processor and buzz to a puree. |
|
©Dragon,
Pen & Inc. 2000-2007 :: Last Updated:
03/05/07 ::