Pumpkin Bisque

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.