We’ve had quite a 2012 that obviously prevented us from updating this blog. We hope you’ve been well!!
We are ready to deck the halls and get cookin’ for the holidays. We’ve got a delicious beginning for you – Pumpkin Bisque. It is a sweet & savory elixir that is sure to warm you, energize you, and keep you coming back for more! And the recipe couldn’t be easier. No one will believe you actually made this from scratch.
Ingredients: 3-4 pieces celery rods, 5-6 carrots (peeled), 1 cinnamon stick, 2-29 oz. & 1-15 oz. cans pure pumpkin puree, 12 oz.ginger ale, 2 cups dark brown sugar, 1 tbsp. vanilla, 1-2 tsp ground ginger, 1 tsp. whole allspice, 1 tsp. ground nutmeg, salt & pepper to taste. Optional: 1 tsp. ancho chili poweder, 2 cups heavy cream.
Chop celery & carrots – put in large stockpot, add cinnamon stick & just cover with water – bring to a boil. Add pumpkin puree – take one large can and add 2 cans of water. Then add ginger ale, brown sugar, vanilla, ground ginger, whole allspice, nutmeg, salt & pepper – here’s where you’d add the ancho chili pepper for a little bite if you like.Stir, bring to a boil, then simmer for about 90 minutes. What makes it a bisque is it being creamy & thick. So it’s time to add the heavy cream. Taste and tweak spices if needed. If you don’t want to add the cream, it’ll still be great. Let it cool off stove for about 1/2 hour. Either using a blender or immersion blender, blend it up – don’t forget to take out the cinnamon stick first! And that’s it!!!
We love it in a mug – there’s something holding a warm cup and sipping it without a silly spoon to limit you! Garnish as you like with toasted almonds or walnuts, a little mild cheese like brie or monterey jack, or just have some crusty bread nearby. It satisfies your sweet tooth without being too sweet. It also fills that savory desire too.
Love, Annette & Joe