Velvety Pumpkin Bisque

Ingredients & Instructions

PUMPKIN BISQUE

• 2 tbsp butter

• 1 tbsp minced green onions

• 1 16-ounce can pumpkin

• 1 cup water

• 2 tbsp brown sugar

• ½ tsp salt

• ⅛ tsp pepper (preferably white)

• ⅛ tsp ground cinnamon

• 2 chicken flavor bouillon cubes or envelopes

• 2 cups half and half

1. Melt butter in 2 quart saucepan over medium heat, add onions and cook until tender, stirring occasionally.

2. Stir in the next 7 ingredients until blended and mixture begins to boil; continue cooking 5 minutes to blend flavors.

3. Add the half and half, heat through, stirring constantly.

4. Original recipe called for garnishing with minced parsley and a thinly sliced lemon. I have updated this recipe by garnishing with toasted pumpkin seeds or sunflower seeds, and/or fried sage. Sage pairs well with pumpkin. See recipe below.

FRIED SAGE TOPPING

• ½ cup extra virgin olive oil, for ½ inch depth in medium pan

• 1 bunch fresh sage

• Dash of salt

1. Heat oil in small saucepan over medium-high heat. When oil is hot, add the sage leaves.

2. Fry for 15 seconds, turning occasionally with a slotted spoon or tongs. (Don’t let leaves turn brown or they will become bitter.)

3. Transfer to a paper towel lined plate. Sprinkle with fine salt. Leaves will become crisp as they cool. Use them as a garnish or eat as a snack on its own. Enjoy.

4. For a Martha Stewart style impressive presentation, serve the soup in a pumpkin soup tureen. With a sharp knife, cut off the top ⅓ of a medium sized pumpkin. Scoop out the inside, leaving 1 inch of flesh. Season with salt and pepper. Ladle in your soup and serve.