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ROASTED PUMPKIN BISQUE

roasted pumpkin bisque

1 3-pound pie pumpkin, halved, seeded and roasted
4 cups vegetable stock
2 tablespoons aged sherry vinegar
5 tablespoons butter
1 small onion, small dice
5 garlic cloves, minced
¼ teaspoon cloves, ground
¼ teaspoon mace, ground
¼ teaspoon ginger, ground
¼ teaspoon allspice berry, ground
Kosher salt and white pepper to taste
1 cup heavy cream

In a medium-sized soup pot, sauté the onion and garlic cloves in the butter until translucent, about 4 minutes. Deglaze the pan with the vegetable stock and vinegar and add the roasted pumpkin. Add the spices and simmer for 1 hour. Take off the stove, purée and add the cream. Season and enjoy.

Serves 6–8

Courtesy of Chef Derek Barnes, Derek’s Culinary Casual


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