Spicy Pumpkin Bisque

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Spicy Pumpkin Bisque

 

1 1/2 teaspoons dried ground small red chiles such as Piquins

1 large onion, chopped

2 cloves garlic, chopped

1 tablespoon butter or margarine

1 16 ounce can pumpkin puree

4 cups rich vegetable 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, soy milk worked great

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.

This soup can be served either hot or cold. Serve it hot with seasoned green

beans or cold as a luncheon entree with a crisp salad. Serves 4.

 

 

 

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