Pumpkin Soups and Bisque

Pumpkin Soup in a Pumpkin Patch

Book New England Soup Factory

Pumpkins are a seasonal favorite of many gardeners and connoisseurs. From Pumpkin Pie to Spiced Pumpkin Latte.

One seldomly perpetrated culinary delight is Pumpkin soup. There are a number of ways to make tasty and satisfying pumpkin soups and bisque's, and no, they do not have to be sweet like candy.

Pumpkins lend themselves well to spicy, savory, and earthy gastronomical adventures.

Simple Pumpkin Soup

1/2 cup onion

3 tbsp. butter

2 cups mashed cooked pumpkin

1 tsp. salt

1 tbsp. sugar

1/4 tsp. nutmeg

1/4 tsp. ground pepper

3 cups chicken broth

1/2 cup half and half or fat free half and half.

Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper.

Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 servings

Pumpkin Bisque

1 medium onion, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

4 cups light vegetable stock (or light chicken stock )

2 tomatoes, chopped

2 bay leaves

1/2 teaspoons nutmeg

2 cups pumpkin puree

salt and pepper to taste

1 cup heavy cream

Saute onions, celery, and garlic in butter.

Add stock, tomatoes, bay leaves and nutmeg.

Cook until vegetables are very soft. Strain and reserve liquid.

Puree vegetables with some liquid and strain through a sieve.

Combine liquid, pureed vegetables, and pumpkin; heat.

Add cream and season with salt and pepper.

Pumpkin and Bacon Soup

3 Cups pumpkin seeded and peeled

1 large onion

2 large potatoes

1 16 oz can creamed corn

4 cups chicken stock

2 cups diced bacon pieces

lots of freshly ground black pepper

In large pot ,fry onion and bacon pieces till onion is soft.

Add all other ingredients except corn and simmer till vegies are done.

Mash with potato masher and add corn, heat through, season with pepper Add milk to thin if required.