California Pumpkin Bisques & Soups

Tis' the season to eat pumpkin, and there's more than one way to serve it up. Though the rich, creamy pumpkin soup is a can't fail winner for any dinner, you can jazz it up with herbs, nuts and fruits as you like. The photo of the pumpkin shell looks huge, but if you look at the man holding one on the left, you'll see the actual size relationship.

BASIC PUMPKIN BISQUE
1 1/2 tbsp. unsalted butter
1 sm. onion, chopped
1 c. pumpkin puree or canned pumpkin
1 1/4 c. chicken broth
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Salt and freshly ground pepper

In medium saucepan saute onion in butter until translucent. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat bisque until hot. Season to taste with salt and pepper.

BASIC PUMPKIN WITH ADDED SPICE

Use recipe above and add:
1 teaspoon curry powder
1/4 teaspoon saffron


SPICY PUMPKIN SOUP WITH CHILES

Give pumpkin soup a punch with a few added ingredients to light your winter fire!

1-1/2 teaspoons dried ground small red chiles
1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter or margarine
2 c. pumpkin puree or canned pumpkin
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half or light cream
1/4 cup dry sherry
Grated nutmeg

Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

GINGER PUMPKIN SOUP

1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/3 cup apple cider or juice
3/4 cup plus 2 tablespoons canned pumpkin
2 tablespoons plus 1-1/2 teaspoons maple syrup
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
Dash ground cloves
1/2 cup heavy whipping cream or half-and-half cream
1/4 teaspoon vanilla extract
Additional heavy whipping cream, optional
Fresh thyme sprigs, optional

In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.


PUMPKIN SOUP WITH WALNUTS AND DARK RUM

Pumpkin soups & bisques are a welcomed autumn treat to savor. But when you blend in some rich liquor such as a dark rum, providing just a hint of rum flavor, and walnuts that compliment the rum and pumpkin, you surely have a hit on your hands! Don't mix in the rum till the end, or you'll cook it away.

1/4 cup finely chopped walnuts
1/3 cup sweet butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp white pepper
Pinch cinnamon
3 cups milk
2 cups mashed or pureed cooked
Pumpkin or squash
1/3 cup heavy or whipping cream
2 tbsp dark rum

Place walnuts on a baking sheet. Toast in a 350°F (180°C) oven for about 5 minutes. In a large saucepan, melt butter; stir in flour, salt, pepper and cinnamon until blended. Gradually add milk, whisking constantly until mixture is smooth. Bring to a boil and cook, whisking, until mixture is thickened. Whisk in pumpkin and cream. Cook about 2 minutes longer to heat through. Stir in rum. Ladle into hot soup bowls. Garnish with toasted chopped walnuts.