We have now entered the second half of pumpkin madness in the USA! The illuminated version of the pumpkin – Jack o Lanterns, which I love , are gone and now we can get down to the serious business of eating pumpkins! I think I love this tradition even more.
We have carved out pumpkins and decorated with them, so what does November offer? We eat them! Today and maybe next week I am going to share delicious ways to eat pumpkins, aside from the iconic pumpkin pie.
Pumpkin Bisque Cooking time:25 minutes
2 tsp (30 mL) olive oil
1 small onion finely chopped
3 cloves garlic, minced
1 small sweet potato (about 6 oz / 170 g), peeled and thinly sliced
2½ cups (625 mL) water
1 can (15 oz / 416 g) pumpkin purée
1 tbsp (15 mL) light brown sugar
1 tsp (5 mL) salt 3/4 tsp (3 mL) ground pepper
½ tsp (2 mL) rubbed sage
1 cup (250 mL) fat-free half-and-half
2 tbsp (30 mL) grated Parmesan cheese
4 pinches cracked pepper
Directions 1.Heat oil in large nonstick saucepan over low heat. Add onion and garlic, and cook, stirring frequently, until onion is tender, about 5 minutes.
2.Add sweet potato and 1½ cups (375 mL) of the water to pan. Bring to a boil. Reduce to a simmer, cover, and cook until sweet potato is tender, about 10 minutes.
3.Stir in pumpkin purée, brown sugar, salt, ground pepper, sage, and remaining 1 cup (250 mL) water, and bring to a boil.
4.Reduce to a simmer, cover, and cook until flavours have blended, about 5 minutes. Working in batches if necessary, transfer to food processor and purée until smooth. Return to saucepan and stir in 3/4 cup (175 mL) half-and-half. Cook until heated through, about 2 minutes.
5.Spoon into soup bowls. With a spoon, drizzle remaining half-and-half over soup. Use the tip of a knife to create a pattern.
6.Sprinkle Parmesan and cracked pepper on top. Serve with Italian breadsticks and follow with roast poultry and steamed spinach.
On a personal note, I ate a version of this in New Orleans at Emril’s and he added bourbon. Bam!
Let’s hear it for the pumpkin!
If you have an unusal, tasty pumpkin recipe please send it to me!
Let’s spread the joy!
Interior Designer / Phelan’s Interiors