Now that autumn is actually starting to act like autumn here, my previous blog gave me a craving for pumpkin bisque, so here it is, in all its glory.
This is by far one of the sexiest dishes in the universe. I'm serious. If pumpkin bisque were a man, I would be ravaging it like there was no tomorrow. And it only takes about 45 minutes to prepare.
Stuff you'll need:
1 medium pie pumpkin
a few tablespoons of whipping cream
Chicken or vegetable broth
1 can cocounut milk, unsweetened
1 small white onion
4 cloves garlic
3 tbsp butter
Preheat your oven to 375 degrees. You can used a can of unsweetened stuff, but fresh pumpkin is so much better for this(there is a huuuge taste difference, believe me), so I bought me a cute medium sized pie pumpkin. Dad assisted me with cutting (sawing, rather, with a SAW) the little bugger in half.
After you gut it and scrape out all the pulp and seeds, (the seeds you should save and dry overnight for toasting) lay both halves face down on a baking sheet and stick it in the 375 degree oven for about 35 minutes. While that's baking, you can get to work mincing the crap out of your onions and garlic.
Melt the butter in a POT (the same one you'll use for the bisque) on medium high heat and brown the now chopped garlic and onion.
Add about two thirds of the coconot milk to the pot and the entire can of broth. Should you use vegetable broth rather than chicken, like mine, you might want to add another dab of butter or a little more salt. Stir in the cream, a palmful of dried basil, the rest of the spices, and as much fresh shredded parsley as you like (Parsley's crisp flavour is an amazing contrast with this mellow dish, so do use fresh.) I used Italian parsley, as besides being prettier I find it tastes a little sweeter than regular parsley. Less than a dollar for a bunch.
(In my world, fire is purple.)
(Is this not SEXY yet? I think it is.)
(Just look at them, bathing in the ethereal golden light of.. General Electric.... mhmmmmmm)
By now your pumpkin should be about done baking... just look at that prettyful colour, ooooh!
Scoop out the flesh of the pumpkin (Mine kinda just fell out) and put it in a large bowl.
Puree with an eggbeater and add it to the soup mixture, stirring gently. Season with salt, cracked pepper, and garlic powder to taste, serve, and garnish the bowls of soup with dollops of
pumpkin and parsley sprigs.
If you wanna go crazy, you can serve the soup IN the pumpkin shell halves, which makes for a great idea for a dinner date, but if you're cooking for just you or a lot of people, you can skip that.
Now, if you'll excuse me, Bisque and I have some... business... to take care of.. *cough*