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Chef Don's
Favorite Soup and Stock Recipes
Roasted Pumpkin & Apple Bisque
Serves 6
2 lbs. Pumpkin
1 lb. Apples
2 cups White Vegetable or Chicken Stock
4 oz. Onion, chopped
1 cup Apple Juice
1 cup Heavy Cream
1 1/2 tsp. Nutmeg
1 tsp. Cinnamon
Salt and Pepper to taste
2 oz. Crème Fraiche
Peel and seed the pumpkin and cut into 2”
cubes. Roast at 350° for 30-40 minutes or until soft. Peel and core
the apples and cut into slices. Roast the apples and the onion at
350° for 15-20 minutes or until soft. Remove the pumpkin, onion and
apple from the oven and let cool. Put the pumpkin, onion and the apple
into the top of a double boiler. Add the stock and juice and puree with
a hand blender until smooth. Strain through a colander or some cheese
cloth to remove any large pieces. Return the top to the double boiler.
Add the spices and bring to a very slow simmer. Add Cream and simmer
for 1 hour, stirring often. Adjust seasonings and serve with a dollop
of Crème Fraiche and some freshly ground nutmeg. Serve.
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