Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
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1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer 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 through.
Garnish with nutmeg and serve.

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Popularity: 5% [?]