Pumpkin Bisque: Pure Winter Comfort Food
From the ranch:
1 Tb. olive oil
1 large onion, diced
1 c. celery, sliced
4 cloves garlic, minced
2 tsp. Ground cumin
1 Tb. fresh Thyme, minced
1 tsp. Salt
½ tsp. Black pepper
4c. peeled, diced pumpkin
2 c. water
1 can evaporated milk
In a large saucepan, heat the oil. Add the onion and celery and saute for 5 minutes. Add the garlic and saute 3 minutes more. Stir in the cumin, thyme, salt, pepper and saute, stirring frequently for 1 more minute. Add the pumpkin and water and simmer, covered, for 25 minutes or until the pumpkin is fork tender. Stir in the parsley and evaporated milk and cook 10 more minutes.
Let the soup cool slightly. Then process in a blender or food processor to desired consistency. Reheat if necessary. Ladle into servings bowls; garnish with additional chopped herbs or crème fraiche. Serves 6
Tags: Brenham TX Cooking Class Recipe, Brenham TX Cooking Classes, Pumpkin Bisque Recipe, Texas B&B Cooking Classes, Texas B&B Soup Recipe
