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Pumpkin Bisque Recipe

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This recipe for Pumpkin Bisque, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Wednesday, October 31, 2007


4 Tbs butter
2 cloves garlic
1 rib celery - sliced
1 med sized onion - chopped
1 leek - white part only - chopped
2 - 21/2 lbs pumpkin - peeled, seeded and cut into chunks
1 quart chicken stock
1 cup heavy cream
salt to taste
ground white pepper to taste
6 Tbs cre'me fraiche

In a large saucepan over medium heat, melt the butter. Add garlic, celery, onion and leek. On medium heat saute' for 5 minutes or until vegetables turn golden. Add pumpkin and chicken stock. Bring to a boil, cover, lower heat and let cook for 30 minutes. Puree with immersion blender. (Or in blender) Add cream and stir over medium heat until almost boiling. Do not boil. Makes 6 servings. Top each serving with a Tbs of cre'me fraiche.




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