Pumpkin Bisque (Recipe from the Culinary Institute of America) Chef Jim Rhegness
Gingerroot Grated 1 t White Wine 2 oz fluid Garlic Chopped 1T Celery, Med dice 5 Oz Onion, Med dice 6 oz Leeks White only Med dice 3 oz Butter unsalted 1 oz Pumpkin flesh 2 # Chicken Stock 1 Gallon Salt To taste 1 t Nutmeg Ground 1 t Heavy Cream whipped 10 Fluid oz
1. Steep the gingerroot in the wine. Strain. Reserve wine 2. Saute the garlic, celery, onions, and leeks in butter 3. Add the pumpkin and stock and simmer until all the vegetables are tender 4. Puree the solids with enough liquid to achieve the desired consistency 5. Add the wine to the soup, season with salt and nutmeg, and finish with a dollop of whipped heavy cream.