Month 2 of a love affair with pumpkins – Let’s eat!

  

 

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.

This is Pumpkin Bisque.  All I am going to say is, “Yum.”

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!

Next week I’ll share a fabulous “pumpkin pie” cake recipe. You’ll thank me.

If you have an unusal, tasty pumpkin recipe please send it to me!

Let’s spread the joy!

 

Dianne Ross

Interior Designer / Phelan’s Interiors

363-9634