Pumpkin Bisque

Name: Pumpkin Bisque
Ingredients: 6 ounces medium-dice onions; 5 ounces medium-dice celery; 3 ounces medium-dice leeks; 1 tablespoon chopped garlic; 1 ounce butter; 6 cups roasted pumpkin flesh; 16 cups low sodium chicken broth; salt, as needed; 2 ounces white wine; 12 teaspoon grated gingerroot; 12 teaspoon ground nutmeg; 12 loaf pumpernickel bread

12 ingredients

17 steps

Ingredients

6 ounces medium-dice onions
5 ounces medium-dice celery
3 ounces medium-dice leeks
1 tablespoon chopped garlic
1 ounce butter
6 cups roasted pumpkin flesh
16 cups low sodium chicken broth
salt, as needed
2 ounces white wine
12 teaspoon grated gingerroot
12 teaspoon ground nutmeg
12 loaf pumpernickel bread

Directions

1

To make the pumpernickel croutons, Cut bread (crusts removed, or not, as desired) into the desired crouton size (1/2 to 3/4-inch cubes).
2

Rub, spray or toss the cubes lightly with oil or clarified butter.
3

Season with sea salt and pepper.
4

Spread them in a single layer on a rimmed baking sheet.
5

Toast them in the oven, turning occasionally.
6

Check frequently to avoid scorching.
7

Good croutons are lightly toasted, relatively greaseless, and well seasoned, with a crisp, crunchy texture throughout.
8

In a large dutch oven, saute the onions, celery, leeks and garlic in butter.
9

Add the pumpkin, stock and salt and simmer until all vegetables are tender, about 35 to 40 minutes.
10

Bring the wine to a simmer.
11

Add the ginger, remove from the heat, and steep until cooled to room temperature.
12

Strain.
13

Puree the solids with enough liquid to achieve the desired consistency.
14

The soup is ready to serve now, or it may be rapidly cooled and stored for later service.
15

Return the soup to a simmer.
16

Add the wine to the soup and season with nutmeg and salt.
17

Garnish individual portions with pumpernickel croutons.