Pumpkin (and Leek) Bisque Soup
I had this at Soup or Salad last weekend and it was soooo good! I'm not sure their recipe was just like this, but similar....
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable (or chicken) stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
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Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add any other ingredients you want to remain in chunks. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Variations
Drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds). This recipe is good with potato in it, too - instead of or in addition to the leek.
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