1 soup and 1 bisque recipe for pumpkin purée

[Guest guest]

On one of the recipes-probably the bisque-they make reference to using chicken

stock. I have written in vegetable stock because I would not use chicken stock,

and it is my comment/remark/addition to the recipe. Please do not take offense

to seeing chicken stock listed. Since I found it on the web, and the MasterCook

recipes are posted on the web, I wanted to keep it close to its original form

(just in case).

(^.^) Danell

 

* Exported from MasterCook *

 

Cream of Pumpkin Soup

 

Recipe By : Vegetarian Delights Magazine

Serving Size : 6 Preparation Time :1:00

Categories : Soups & Stews Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/2 medium onion -- peeled and diced

1/2 small potato -- peeled and diced

15 ounces fresh pumpkin (ABOUT 1-1/3 pounds) -- cut into large

cubes

OR unsweetened pumpkin purée

3 tablespoons unsalted butter

4 1/2 cups vegetable stock

3/4 cup heavy cream

salt -- to taste

white pepper -- to taste

bunch chopped fresh chervil -- for garnish

 

Melt the butter in a stock pot over medium heat, and sauté the onion until it is

soft but not brown. Add the potato and pumpkin to the onion. Cook, stirring

for approximately 5 minutes, until they are hot and give off a good, fresh

aroma. Pour in the stock and bring to a boil. Reduce the heat and simmer for

25 minutes. Strain the pumpkin mixture over a bowl so as to reserve the stock.

Purée the pumpkin mixture in a blender or food processor on high speed. Add

just enough stock, a little at a time, to liquefy the purée. Transfer the purée

to a stockpot and add the remaining stock. Bring to a boil over medium heat,

while stirring constantly. Remove from the heat and whisk in the cream. Reheat

on a low heat, take care that the mixture does not boil. Season to taste with

salt and white pepper. Garnish with chopped fresh chervil.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Women.com website.

 

* Exported from MasterCook *

 

Pumpkin and Tomato Bisque

 

Recipe By : Dairy Hollow House Soup & Bread: A Country Inn Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegetable oil

OR peanut oil

1 large onion -- chopped

4 cups chicken stock

OR vegetable stock

1 can whole tomatoes -- with juice

SIZE OF CAN - 28 ounces

1 tablespoon maple syrup

OR honey

4 cups pumpkin purée

OR butternut squash purée

salt -- to taste

 

*This recipe calls for 3 to 4 tablespoons vegetable or peanut oil, and 3 to 4

cups chicken or vegetable stock. Adjust to your taste.

 

Heat the oil over low heat. Add the onion and sauté slowly, stirring often,

until limp but not brown, about 12 to 15 minutes. (The slower the cooking the

sweeter the onions.) Stir in the stock and let simmer, partially covered, about

15 minutes.

 

Pour half the tomatoes, including juices, into a food processor. Add the maple

syrup or honey. Process until puréed. Add half the pumpkin, or butternut

squash, purée and process again. Add this mixture to the simmering stock.

Repeat with the remaining tomatoes and pumpkin. (You will have used all the

maple syrup or honey on the first batch.)

 

Season with salt. Bring the soup to a boil, reduce the heat, and simmer for 15

minutes. Serve hot.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Recipe Gal

website, and from the postee Karen Sewlyn. The author of the book is unclear

and was cited by Karen Sewlyn. According to the site this recipe is considered

a Kosher Jewish dish.