Sunday, October 26, 2008

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, not brown. 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.

No comments: