Thanksgiving!
from Pascale
Spiced Pumpkin and Leek Bisque (with a dollop of nutmeg flavored crème fraiche)  Click to enlarge
This is a recipe I have adapted from a few different ones, substituting leeks for their more subtle flavor to onions.
2 lbs cubed sugar pumpkin 1 medium size leek cut up (white and soft green part only) 2 cloves of garlic, mashed 2 ½ cup of vegetable or chicken bouillon 4 tbsp butter ½ cup heavy cream Salt, pepper, a dash of cayenne and freshly grated nutmeg to taste Bring the bouillon to a boil in a large pot, add the pumpkin and garlic. Cover and cook at a low boil until the pumpkin is soft, about 30 minutes. Meanwhile saute the leek with the butter in a skillet until soft and lightly golden but do not brown! Add the leek to the pumpkin mixture and pure with a hand held stick type blender. Simmer gently until slightly thickened and add the cream and season to taste. Serve in individual tiny soup tureens with a dollop of crème fraiche and grated nutmeg. This is an elegant presentation that will delight your guests, a pleasing small serving of warm soup satisfying but not too filling. |
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