SAMHUINN: Pumpkin Bisque
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
4 cups light vegetable stock (or light chicken stock or water)
2 tomatoes, chopped
2 bay leaves
1/2 teaspoons nutmeg
2 cups pumpkin purée
salt and pepper to taste
1 cup heavy cream
Sauté onions, celery, and garlic in butter. Add stock, tomatoes, bay leaves and nutmeg. Cook until vegetables are very soft. Strain and reserve liquid. Purée vegetables with some liquid and strain through a sieve. Combine liquid, puréed vegetables, and pumpkin; heat. Add cream and season with salt and pepper.
Red Clover Inn Bed and Breakfast
Mendon, Vermont
