Pumpkin Bisque

By LittleValley

Serves 6-8

Ingredients

• 4 lb pumpkin, skin removed and diced
• 2 yellow onions, chopped
• 2 Tb olive oil
• 5 cups chicken or vegetable stock
• 1/2 cup white wine
• 1 tsp ground cardamom
• 1 Tb chopped thyme
• 3/4 cup heavy cream (optional)
• salt and pepper
• pumpkin seed oil
• roasted pumpkin seeds

Preparation

Step 1

Preheat oven to 425 degrees. In large mixing bowl, toss together pumpkin, onions, oil, and thyme; season with salt and pepper. Transfer to large baking sheet and roast in oven for 25 minutes, or until tender - carmelization is OK. Remove, and transfer to large pot. Add stock, sherry, and cardamom, then simmer for 10-20 minutes. In small amounts, puree soup in blender until smooth. Transfer into clean stockpot and return to simmer; add cream if desired, but do not return to boil. Top with seeds or drizzle with pumpkin seed oil before serving.