Pumpkin Bisque
Instructions:
- A bisque is traditionally a creamy soup of vegetables and shellfi sh; these days, it’s any rich cream soup. For a quicker version, see the squash variation. Makes 6 servings
- One 3-pound pumpkin, peeled, seeded, and the fl esh cut into 3-inch cubes
- 1 tablespoon canola oil
- 4 tablespoons (1â„2 stick) unsalted butter
- 2 tablespoons all-purpose fl our
- 1 cup heavy cream
- 3 cups vegetable broth
- 1 teaspoon salt
- 1â„2 teaspoon ground cinnamon
- 1â„2 teaspoon grated nutmeg
- 1â„2 teaspoon freshly ground black pepper
- Position the rack in the center of the oven and preheat the oven to 400°F. Spread the pumpkin pieces on a large lipped baking sheet and toss with the canola oil.
- Bake, tossing a few times, until very soft and lightly browned in spots, about 45 minutes. Cool on the baking sheet for 10 minutes, then transfer to a large food processor fi tted with the chopping blade. Process until smooth, then set aside.
- Melt the butter in a large saucepan set over medium-low heat. Once the foaming subsides, sprinkle the fl our over the butter. Whisk over the heat for 30 seconds, just to get rid of the fl our’s raw taste.
- Whisk in the cream in a slow, steady steam; bring to a simmer, whisking all the while. Simmer for 1 minute, whisking constantly.
- Whisk in the broth and the pumpkin puree until smooth; whisk in the salt, cinnamon, nutmeg, and pepper. Simmer uncovered, whisking often, until creamy and thick, about 10 minutes.