Pumpkin Bisque
Pumpkin Bisque
4
15 minutes
30 minutes
Appetizers
Ingredients
3T Maine-ly Drizzle's Butternut Squash Seed Oil
2 White onions
1/2 C Roasted garlic (whole garlic cloves work too)
3 Pears (or apples)
4T Maine-ly Drizzle's Serrano Honey Vinegar
2C Pumpkin (can be canned but not pumpkin pie filling)
4C Heavy cream
2C Milk
1/4 C Honey
1/2 t Clove
1t Allspice
1t Maine-ly Drizzle's Nutmeg
1t Maine-ly Drizzle's Cinnamon
4C Vegetable stock (or water)
1/2 lb. Butter
to taste Squash Seed Oil
to taste Toasted pumpkin seeds
Directions
In a large pot, sauté the onion, pears and garlic in the olive oil.
When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrap up the bits at the bottom.
Reduce vinegar by half and then add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg and cinnamon.
Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3 T of butter per batch in a blender.
Finish each bowl with a drizzle of squash seed oil and toasted pumpkin seeds.