Warm and hearty, this pumpkin bisque recipe is sure to please!  Pair with a crusty artisanal bread for the perfect autumn meal.
5 lbs  organic pumpkin trimmed, cubed (med to small pumpkins)
1 yellow onion, large chop
5 sprigs fresh thyme, stems removed
5 sprigs fresh oregano, stems removed
1 tbls olive oil
salt and pepper to taste
1 leek, cleaned, trimmed and sliced use most of the green
1 tbls organic butter
3 garlic cloves, peeled and minced
2 qrts organic vegetable broth, low sodium
crème fraiche*  or vegan sour cream
1 cup pumpkin seeds ( can be the seeds you removed from pumpkins washed dried and roasted)
Preheat oven to 425.  
Combine cubed pumpkin, yellow onion, 1 tablespoon olive oil, thyme, oregano, salt and pepper and toss in a large prep bowl.  Load a single layer of the mixture onto baking sheet.  Bake 20-30 minutes, tossing every 10 minutes until pumpkin pieces are tender.
Sauté the leek in a heavy soup pot, using the butter over medium heat, stirring frequently until soft (about 6-8 minutes).  Stir in garlic, cook for another 2 minutes, stirring frequently - add 1 quart of broth to mixture.  Add all of the baked pumpkin mixture and the remaining 1 quartt of broth.  Bring to a boil, then simmer for 10 minutes uncovered.  Blend or process in batches.
Toast pumpkin seeds in a skillet, tossing for 2-3 minutes over high heat until slightly browned.  Remove from skillet to stop the browning. Set aside.
You vegans out there: just replace the butter with oil when cooking the leeks, and ditch the crème fraiche.
1 cup whipping cream
1 tbls reduced fat buttermilk
Combine both in a jar, with a lid.  Shake really well. Remove, then replace lid, only barely closing.  Let sit on counter for 6-8 hours until it reaches the consistency of sour cream.  Tighten lid up and place in refrigerator for storage.
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Posted on Date:
Tuesday, November 4, 2014